Romaine, Kale and Green Bean Salad With Coconut Lime-Dressing Recipe

By Realtychick

Ingredients

• Kosher salt
• 1/4 cup fresh lime juice (from about 2 limes)
• 1/4 cup unsweetened coconut cream, stirred
• 1 1/2 Tbsp. honey
• 1 to 1 1/2 Tbsp. hot sauce
• 1 tsp. Dijon mustard
• 3 Tbsp. grapeseed oil
• 1 Tbsp. extra-virgin olive oil
• 1/2 pound green beans, trimmed and halved crosswise
• 1 head romaine, trimmed and cut into bite-size pieces
• 1 head Tuscan kale, ribs removed, leaves thinly sliced
• 1/2 cup roasted, salted peanuts, roughly chopped, divided

Details

Servings 6

Preparation

Step 1

Bring a large pot of salted water to a boil. Meanwhile, in a blender, combine lime juice, coconut cream, honey, hot sauce, mustard and 1/2 tsp. salt, and puree until smooth. With motor running, add grapeseed and olive oils in a slow, steady stream until emulsified. Season with more salt to taste.

Add green beans to boiling water and cook until just tender, about 4 minutes. Drain and rinse until cool. Pat dry and transfer to a large bowl. Add romaine, kale, half of the peanuts and coconut-lime dressing and toss gently to combine. Transfer to a serving platter or bowl, scatter remaining peanuts on top and serve.