Haricot Vert Salad with Avocado Goddess Dressing
- 1 pound haricots verts, ends trimmed
- 1½ cups mixed baby tomatoes, halved
- 1 cup fresh corn kernels
- ½ cup cooked wheat berries
- Sea salt and freshly ground pepper
- ⅓ cup buttermilk
- Juice of ½ lemon
- 2 cloves garlic
- ¼ cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish
- 3 tablespoons chopped fresh chives, plus more for garnish
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
- ½ avocado, pitted and peeled
Instructions:
A traditional American green bean is a fine alternative in this dish, but I would suggest cutting them in half on the diagonal.
- Prepare a large bowl of ice water and set aside. Bring a large pot of salted water to a boil. Blanch the haricots verts just long enough to take off the raw edge, 30 to 60 seconds. Using a slotted spoon, quickly transfer the haricots verts to the bowl of ice water for 1 minute to stop the cooking. Remove from the water, drain well, and pat dry.
- While the beans are drying, prepare the dressing. In a blender or food processor, combine the buttermilk, lemon juice, garlic, parsley, chives, salt, and pepper and process until well combined. Add the avocado and pulse once or twice more to combine.
- Toss the haricots verts, tomatoes, corn, and wheat berries with the desired amount of dressing. Sprinkle a bit of salt, pepper,and fresh chopped herbs on top and serve immediately.