Sort ingredients
foodisa
QR Code
Listen
Pdf
Place the greens, parsley, garlic, capers and lemon zest in a blender or food processor. Pulse a couple of times to break everything up a bit.
Add in the salt, lemon juice, and vinegar and pulse a few more times until a chunky sauce is formed.
With the motor running, drizzle in the olive oil until a smooth dressing is formed. Set aside while you prep the salad!
To start, prep your veggies. Slice the cucumbers and set aside. Chop the parsley and set aside. If the heirloom cherry tomatoes are too big, cut them in half.
Trim the green beans by cutting off the ends (if needed), and cut them in half.
Bring a pot of water to a boil. Season with a pinch of salt, and drop in the potatoes. Cook until they’re tender, about 8-10 minutes.
Bring a pot of water to a boil once again. Season with a pinch of salt, and drop in the green beans. Cook until they’re bright green and tender, about 4-6 minutes.
Drain the hot water and shock the green beans in cold water to stop the cooking process.
Combine the cooked cannellini beans with the parsley and lemon zest to season.
To plate, mix the greens together and top them with the cooked potatoes, green beans, heirloom tomatoes and cucumber.
Top with the seasoned cannellini beans, olives, and the optional sliced avocado and hard boiled egg.
Drizzle the whole salad with the Salsa Verde dressing and serve!