Tossed Green Salad with Apple Cider Vinaigrette

In the warm summer months, cooking styles become lighter and faster to match our active lives. This energizing recipe provides the right balance of nutrients to keep your body cool.

Serves 4 people

Ingredients

½ pound green beans

1 cucumber peeled and scored

1 bunch arugula (rocket) or endive

1 lettuce (butter, romaine, cos)

¼ cup chopped parsley

¼ cup extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon lemon juice or umeboshi vinegar

Chopped parsley

In a medium saucepan bring 3 cups of water to the boil, with a pinch of sea salt. Top and tail green beans and snap into 2 inch pieces. When water is boiling add ½ the beans. Bring back to a boil and boil beans for 1 - 2 minutes, or until bright green. Remove from saucepan with a slotted spoon and plunge into a bowl with cold water. This will stop the cooking process.

Repeat with the other ½ of the beans. Thinly slice cucumber. Wash and break up arugula and lettuce. Place arugula, lettuce, green beans and cucumber into a bowl. Mix olive oil, apple cider vinegar and lemon juice in a small bowl. Pour vinaigrette over ingredients in the bowl, mix through, sprinkle with parsley and serve.

Photo: Thank you Mirian Alonso — Pexels