Crispy Coconut, Asparagus and Green Bean Salad
This sweet and salty salad celebrates the best of spring, starting with a base of asparagus and green beans. The crispy coconut almond topping is loosely inspired by serundeng, an Indonesian spiced coconut condiment, which adds texture to the salad. You can grill the beans and asparagus to add a smoky flavor to the dish, or swap out the asparagus for runner beans, broccolini or any spring vegetable. All the individual salad elements can be made in advance, but you’ll want to assemble just before serving for the best results.
Ingredients
- Fine sea salt
- 8ounces asparagus, trimmed
- 8ounces green beans, trimmed
- 1/2teaspoon finely grated lime zest plus 2 tablespoons juice (from 2 limes)
- 2tablespoons grapeseed oil or another neutral oil
- 4teaspoons white miso
- 2teaspoons maple syrup
- 1/2cup sliced almonds
- 1/3cup unsweetened shredded coconut
- 1tablespoon granulated sugar
- 2teaspoons Aleppo chile flakes or 1 teaspoon red-pepper flakes
- 8breakfast radishes, trimmed and quartered
- 3tablespoons torn fresh cilantro leaves with tender stems
Directions
Fill a medium saucepan with well salted water and bring to a boil. Once boiling, add the asparagus and boil for 2 minutes, then add the green beans and cook for 2 minutes more, until the asparagus is tender but the green beans have a slight bite. Drain in a colander set in the sink and rinse under cold water until completely cool. Leave to drain and air dry.
Make the dressing: Whisk the lime zest and juice, oil, miso and maple syrup in a large bowl to combine.
Make the coconut topping: Toast the almonds in a small skillet over a medium heat for about 5 minutes, stirring often, until light brown. Stir in the coconut, sugar, chile and 1/2 teaspoon salt and toast for another minute, stirring constantly, until the coconut turns golden brown, then transfer to a small bowl to cool completely.
Add the asparagus, green beans, radishes and cilantro to the dressing and mix to combine. Stir in all but 1 tablespoon of the coconut topping. Transfer to a shallow serving bowl, sprinkle with the remaining coconut topping and serve immediately.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 18 gramsCalories: 239Saturated Fat: 5 gramsUnsaturated Fat: 12 gramsSodium: 374 milligramsSugar: 10 gramsFiber: 6 gramsCarbohydrate: 18 gramsProtein: 6 grams