Green Beans with Mango-Melon Salsa

Lightly steamed fresh green beans served with a delightfully flavourful mango-melon salsa! This easy recipe makes an intriguing side dish for a festive dinner or served with crispy rolls or fresh baguette enhances the first picnic of the season. Sunflower seeds  raw pistachios and hemp hearts add crunch and valuable protein, anti-oxidants and vitamins to the already rich nutritional profile. Quick to make, this recipe can be made ahead and kept chilled until serving, or eaten at room temperature once it's prepared.

You'll Need:

 1/2 lb of fresh green beans; 1 mango, peeled and cubed; 1 cup diced melon; 1/3 cup arugula sprouts; 1/4 cup chopped green pepper; 1 tablespoon lemon juice; 2 teaspoons olive oil; 1 teaspoon agave syrup (or sweetener of choice); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon turmeric; 1/4 cup soaked sunflower seeds; 2 tablespoons soaked raw pistachios; sea salt to taste.
Garnish: long slice of green pepper; hemp hearts.

Method:

Place pistachios and sunflower seeds in a small bowl. Cover with fresh water. Soak for at least 1 hour. When ready to prepare salad, drain and pat dry. Rinse green beans. Cut or snap stalk, pulling off the string down the center of the bean. Leaving 'tails' intact. Lightly steam beans until tender-crisp. Remove from heat and plunge into cold water to stop cooking process. Refrigerate to chill until ready to use.

Peel melon and cut into small cubes. Wash green pepper and dice. Peel and pit mango; set 1/3 of mango aside. Chop remaining 2/3 mango in to bite-size pieces. Sprinkle lightly with sea salt, cover and set aside.

In a large bowl, whisk 1 tablespoon of lemon juice with 2 teaspoons of olive oil, cumin, coriander and turmeric. Mash 1/3 mango into mixture and stir until smooth. Add soaked sunflower seeds and pistachios and mix well to thoroughly coat with mango-lemon dressing.

Gently fold in mango pieces, melon bits, and diced green pepper. Toss in arugula sprouts and lightly stir together. Coat all ingredients well with the mango-lemon dressing.

To Serve:

Line a serving platter with green bean, making a small indentation along the center of the vegetables. Spoon salsa on beans.

Sprinkle lightly with hemp hearts, and a twist of green pepper. Serve immediately, or refrigerate to chill until mealtime. This salad keeps well in the fridge.

Enjoy this crispy dish with fresh bread or rice crackers for its fresh and exotic taste. 

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