Green Goddess Salad & Crispy Butter Beans
Enjoy the great taste and perfect crunch of Wasa crispbread, now gluten free! Our gluten free crackers contain no lactose ingredients, 50 calories per slice, and are Non-GMO Project verified. Layer on your favorite healthy toppings for a smart and satisfying snack.
Made with:
Gluten Free Original
Ingredients
8 GLUTEN FREE ORIGINAL WASA(R)
½ CUP BUTTER BEANS, DRAINED AND RINSED
1 TEASPOON OLIVE OIL
1½ CUPS GREEN CABBAGE, CHOPPED
½ CUP CUCUMBER, CHOPPED
¼ CUP GREEN ONION, CHOPPED
½ CUP FRESH BASIL
¼ CUP BABY SPINACH
1 CLOVE GARLIC, DICED
1.5 TABLESPOONS SHALLOT, DICED
¼ CUP LEMON JUICE
1½ TABLESPOONS OLIVE OIL
2 TABLESPOONS WALNUTS, CHOPPED
1½ TABLESPOONS NUTRITIONAL YEAST
¼ TEASPOON OF SALT
1 TABLESPOON OF RICE VINEGAR
½ CUP AVOCADO, MASHED
How to:
1.
Preheat oven to 400 F and line a baking sheet with parchment paper.
2.
Toss butter beans in olive oil and a pinch of salt, then transfer to the baking sheet. Roast for about 20 minutes, until crispy. Stir beans halfway through roasting.
3.
While the beans are roasting, mix the chopped salad vegetables (cabbage, cucumber and green onion) in a medium bowl and set aside.
4.
In a food processor or blender, add the basil, baby spinach, garlic, shallot, lemon juice, olive oil, walnuts, nutritional yeast, salt, and rice vinegar. Blend on high for 1 minute, until creamy and smooth. The dressing should be thick but easy to pour.
5.
Once the beans are crispy, remove from the oven and allow to cool for 10 minutes.
6.
While the beans are cooling, pour dressing over salad and toss until it’s fully coated.
7.
Mash the avocado in a separate bowl.
8.
To serve, spread 1 tablespoon of avocado onto each Wasa, top with salad and garnish with the crispy butter beans.
Shaved Butternut Squash Salad Wasa
Charred Corn and Zucchini Salad
Wasa Gluten Free Pesto Shrimp Bites