• 8servings
  • 40minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g (1 lb) fresh green beans, trimmed

  2. 1 jicama, peeled and cut into matchsticks

  3. 1 red pepper, seeds removed, cut into chunks

  4. 1 green pepper, seeds removed, cut into chunks

  5. 4 carrots, peeled and cut into matchsticks

  6. 2 oranges peeled, seeded, sliced into thin wheels

  7. 2 cucumbers, seeded, sliced

  8. 120ml orange juice

  9. 4 tablespoons lemon juice

  10. 4 tablespoons extra virgin light olive oil

  11. 4 tablespoons freshly minced coriander leaves

  12. 1 teaspoon salt

  13. 1/4 teaspoon paprika

  14. black pepper to taste

Instructions Jump to Ingredients ↑

  1. Set a pot of salted water on to boil. Set aside a bowl of ice-cold water. When water boils, toss in trimmed green beans. Cook for 2-4 minutes. Drain green beans and place in ice water to set colour and to crisp.

  2. Clean and slice vegetables and orange and arrange on platter.

  3. In a blender combine orange juice, lemon juice, olive oil, salt, paprika, pepper and blend until smooth. Season to taste. Remove from blender and whisk in coriander (or if you'd like a green dressing, blend it right in). Drizzle dressing over salad.


Send feedback