Green Bean & Potato Salad with Honey Garlic Kefir Dressing

Written By Claire Virgona

This hearty, warm, green bean and potato salad recipe uses my sweet, creamy, zingy, creamy honey garlic dressing (and the Honey Fermented Garlic from Tim Spector’s ‘Ferment’.)

It has a hint of Nicoise, but with an incredibly flavour filled and nutrient dense dressing that is deeply satisfying.

Makes 4 Serves

Cook Time - 20 mins

Equipment - Cooktop

Ingredients

Method

  1. Wash and Boil Potatoes for ~10 mins

  2. Top/tail Green Beans; add to pot and cook for another 5 mins (or until desired texture)

  3. Wash and chop lettuce

  4. Drain veg and plate, topped with dressing

  5. Enjoy! while warm or cold after being refrigerated in an airtight container

Tips

  • Tips- make sure your potatoes are cooked through with a sharp knife!

  • Variations- Skip cooking the beans for extra crunch; add beans/chickpeas/tofu/eggs for additional protein; bake potatoes

  • Store refrigerate in airtight container for up to 4 days; do not freeze

Nutrition

Claire Virgona https://www.clairevirgona.com
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Honey & Garlic, Kefir Dressing