By: Ivan Raj, Heidi Tompkins
Ingredients:
- 1 lb green beans, trimmed
- 1 cup fennel, thinly sliced
- 6 Kalamata olives, pitted, sliced
- ¼ cup olive oil (opt)
- 2 Tbsp coconut aminos
- 2 garlic cloves
- ½ tsp salt
Preparation:
- 1. Steam beans, or boil 6-8 minutes, or until tender.
- 2. Meanwhile, crush garlic into a mixing bowl. Add salt, oil, and aminos. Whisk/blend to combine.
- 3. In serving dish, spread out sliced fennel. Add steamed beans on top of fennel to soften.
- 4. Add garlic mixture and sliced olives.
- 5. Let sit until cool enough to toss with hands if desired. Toss, serve.
- 6. Chill before serving, for a cold salad dish.
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