Green Bean and Tomato Salad w/ Toasted Pumpkin Seeds

Green Bean and Tomato Salad with Toasted Pumpkin Seeds

(Adaptation from The Ultrametabolism Cookbook)

• 1-1/4 cup hulled raw, unsalted pumpkin seeds
• 1 pound green beans, stem ends trimmed, cut in half diagonally
• 1 cup halved cherry tomatoes
• 1-1/4 cup thinly sliced small red onion
• 2 teaspoons minced oregano (easy to grow fresh!)
• 3 tablespoons minced cilantro 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin 1/2 teaspoon Himalayan pink salt  (or Kosher)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon lime zest
• 2-1/2 tablespoons fresh lime juice 6 tablespoons OO&B extra-virgin olive oil (try Bergamot or any of our crushed citrus)
• 1/2 small firm avocado, diced (about 1/4 cup)

      Feta crumbles (optional)

Brush pumpkin seeds with tiny bit of EVOO.  Spread thinly and toast the pumpkin seeds on broil in toaster oven, about 3 min.  (or in small skillet over medium heat for 3-5 minutes until they are puffed up  and popping) Watch closely to prevent burning.   When toasted, removed the seeds to a plate. Bring 6 cups of water to boil in a medium pan. Add the beans. Cook for about 3 minutes, until the beans are crisp-tender. Drain, and immediately transfer the beans to a bowl of ice water to stop the cooking. Drain and shake dry. Place the beans in a large bowl with the tomato, onion, oregano, and cilantro. ln a small bowl, combine the garlic, cumin, salt, pepper, lime zest, and lime juice. Slowly whisk in the extra-virgin olive oil until slightly thickened. Pour the dressing over the beans. Stir in the avocado. Add the pumpkin seeds and combine. Adjust the seasoning and serve. (you may wish to reserve some pf the dressing as it an ample portion for some tastes! )

ENJOY!

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The UltraMetabolism Cookbook: 200 Delicious Recipes that Will Turn on Your Fat-Burning DNA

See recipe variation on www.melskitchencafe.com