This recipe was originally published in 2015.
I enjoyed a horseradish green bean appetizer at a favorite restaurant and hurried home to recreate it. It evolved into this hearty, delicious gluten-free salad. Green beans belong to the same family as shell beans or common beans, like pinto, black and kidney beans. However, green beans are picked when immature. Anti-inflammatory green beans are a good source of antioxidants, plus minerals important to bone health. Shrimp turns this easy dish into an elegant entrée. If seafood is off limits for you, replace the shrimp with grilled chicken. For a vegetarian dish, toss in 2 cups cooked garbanzo beans; they absorb the flavors and complement the dish.
Yields 6 servingsIngredients
- 1 pound fresh green beans, trimmed
- ½ cup sour cream or dairy-free alternative
- 1 tablespoon prepared horseradish
- Zest from 1 lemon
- 3 tablespoons fresh-squeezed lemon juice
- 1 tablespoon minced fresh rosemary
- Sea salt, to taste
- Freshly ground pepper, to taste
- 1 pound peeled, deveined shrimp
- 4 cups fresh greens (arugula, bib or spinach)
- 2 tablespoons crumbled feta cheese, optional
- 3 tablespoons fresh-squeezed lemon juice
- 4 tablespoons olive oil
Directions
1Blanch green beans in boiling, salted water 4 to 5 minutes. Quickly transfer beans to ice water to stop cooking. Thoroughly drain when cool.
2In a large bowl, combine sour cream, horseradish, lemon zest, 3 tablespoons lemon juice and rosemary with a whisk until well blended.
3Toss drained green beans in sour cream sauce mixture. Season with salt and pepper, to taste.
4To make lemon dressing, whisk together 3 tablespoons lemon juice and olive oil.
5In a large pot of boiling, salted water, cook shrimp until they just turn pink, 2 to 3 minutes. Drain shrimp and transfer them to a medium bowl. Combine shrimp with half the lemon dressing.
6Toss greens with remaining lemon dressing. Top with green beans and shrimp. Sprinkle with crumbled feta, if desired.
