non-diary, gluten free
high in fiber, vitamin A, vitamin K, vitamin C, potassium, magnesium
promotes cardio vascular and bone health
1 lb organic haricot vert (flash frozen or fresh)
2 tbsp extra virgin olive oil
1 organic vidalia (sweet) onion, saute slices
1/2 tsp sea salt
Freshly ground organic black pepper to taste
1 cup organic cherry tomatoes, quartered
1/2 cup macadamia nuts, crushed
1. If using fresh haricot vert, blanch in boiling salted water for 20 seconds, then shock in ice-water bath. Drain.
2. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Add onion and stir until soft and translucent (not brown), up to 10 minutes. Add 1 tsp of water at a time, if needed.
3. In a bowl, toss haricot vert with 1 tbsp extra virgin olive oil.
4. Add to skillet with onions and saute until lightly browned.
5. Season with sea salt and freshly ground black pepper.
6. Remove from heat.
7. Toss with cherry tomatoes, and macadamia nuts.
8. Serve at room temperature.