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Eight-serving green bean salad with orange, dates and prepared hazelnuts
Ebonie Garnica

Green Beans with Dates, Orange and Hazelnuts

Green beans keep their snap after a short boil and ice bath. Toss them with orange segments, chopped dates and prepared hazelnuts, then coat the bowl with a raw olive-oil dressing sharpened with cider vinegar and whole-grain mustard. This fruit-and-vegetable dish makes eight Full GAPS snack portions to enjoy between meals after raw fruit and nuts are tolerated.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 8 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 1/4 cup additive-free apple cider vinegar
  • 1/2 teaspoon pure dried thyme
  • 1 tablespoon raw honey
  • 2 teaspoons prepared whole-grain mustard without sugar, starch or other non-GAPS additions
  • 1/4 cup finely minced red onion
  • 1/2 teaspoon natural mineral sea salt
  • 1/2 cup raw extra-virgin olive oil
Salad
  • 2 pounds fresh green beans, ends trimmed
  • 3 oranges, peeled and segmented
  • 1 cup chopped dried dates without added sugar, syrup or oil
  • 3/4 cup prepared hazelnuts, fully dried and chopped after soaking

Equipment

  • Small glass bowl
  • Whisk
  • Large stainless steel pot
  • Strainer
  • Glass or stainless steel ice-water bowl
  • Clean linen towel
  • Large serving bowl

Method
 

  1. Stir the cider vinegar, thyme, honey, mustard, onion and salt in a small glass bowl until the honey loosens and the mustard is distributed. Pour in the olive oil in a thin stream while whisking until the dressing looks even. Keep it raw.
  2. Bring a large stainless steel pot of water to a boil. Add the green beans and cook for 3 minutes, until bright green and just tender. Drain immediately and move them to a glass or stainless steel bowl of ice water.
  3. Drain the beans again and pat them dry with a clean linen towel. Combine them with the orange segments, chopped dates and measured prepared hazelnuts in a large bowl.
  4. Pour on the dressing and toss gently until the beans and fruit are lightly coated. Serve at room temperature.

Notes

Start with raw hazelnuts. Cover them with warm filtered water by at least two inches and add natural mineral salt at one tablespoon per four cups of raw nuts. Soak for 7 to 24 hours, then drain. Dry at the oven's lowest setting or in a dehydrator until crisp through the center. Chop and measure the 3/4 cup after drying. This formula uses the dried hazelnut branch; an extra toast is not needed.
The ice bath stops the beans while their color is bright. Drying the blanched beans lets the dressing cling instead of collecting as a watery pool. The mustard should be a plain grainy preparation with a qualifying ingredient list; its measured two teaspoons help bring the vinegar, honey and oil together.
Eight Full GAPS snack portions between meals after raw fruit and nuts are tolerated. Prep time assumes hazelnuts already prepared. Cook time is about five minutes; the beans boil for exactly three minutes. Keep the olive oil raw.

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