Green Bean Salad with Coconut Dressing

green bean salad
Image by Mark Boughton

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.

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serves 4 to 6

    Coconut dressing
  • 2 cups coconut cream (such as Aroy-D brand)
  • Zest and juice of 3 limes
  • Salt to taste
  • Green beans
  • 2 pounds green beans, trimmed
  • 1 Honeycrisp apple, julienned
  • ½ cup pistachios, toasted
  • ½ cup crispy onions (homemade or store-bought)
  1. Make the dressing: In a bowl, whisk together coconut cream, lime zest and juice, and salt. Set aside.
  2. 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.
  3.  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.

  • Recipe By
    Vivek Surti of Tailor, Nashville
  • Contributing City
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