Green Bean and Tomato Salad Recipe

Are you thinking about your Thanksgiving menu yet?
On Thursday, I’ll share a full Turkey Day menu with lots of options to turn 9 inflammatory classics into anti-inflammatory favorites, so keep an eye out.
This dish would be perfect to serve on Thanksgiving, or anytime you want an easy and delicious salad that feels just right for this time of year. And of course, it’s only made up of alkaline ingredients.
It’s super simple to put together and will wait patiently, marinating while you pull the rest of your feast together. You’re going to love the dressing too.

Give it a try and let me know what you think over on Facebook.

GREEN BEAN AND TOMATO SALAD WITH TARRAGON DRESSING

Ingredients [Serves 4]

2 lbs. green and/or yellow string beans
1 pint of grape tomatoes, halved
1/4 cup extra virgin olive oil
1 lemon, fresh juiced
2 shallots, minced
2 tbsp. fresh tarragon, chopped
Sea salt to taste (Celtic Grey, Himalayan, or Redmond Sea Salt)

Directions

In a large pot of boiling water, cook the beans just until tender, about 4 minutes. Drain the beans and spread them on a baking sheet to cool. Pat dry.

In a small bowl, whisk the olive oil, lemon juice, shallots, and tarragon, and season with sea salt and black pepper.

Place the beans and tomatoes in a large bowl, add the dressing, and toss well.

For more on which foods to avoid and which to eat more of (like the ingredients in delicious salads), get your copy of The Ultimate Alkaline/Acid Food Guide now for easy, clear information about hundreds of foods!