Vivek Surti’s twist on the classic green bean salad uses luscious coconut cream to add a warm-weather element to the traditional Thanksgiving side.
serves 4 to 6
2 cups coconut cream (such as Aroy-D brand)
Zest and juice of 3 limes
Salt to taste
2 pounds green beans, trimmed
1 Honeycrisp apple, julienned
½ cup pistachios, toasted
½ cup crispy onions (homemade or store-bought)
- Make the dressing: In a bowl, whisk together coconut cream, lime zest and juice, and salt. Set aside.
- Make the green beans: Prepare an ice bath with salted water. Bring a pot of heavily salted water to a boil, add beans, and blanch for 3 to 5 minutes; they should still be slightly crisp. Transfer beans to ice bath until cool, then drain.
- In a medium bowl, toss green beans and apple with coconut dressing. To serve, plate green bean mixture and top with pistachios and crispy onions.