Green Bean & Tomato Salad

by Ali Banks, resident chef, Sitka Salmon Shares

Prep time: 15 minutes plus 5 minutes resting

Cook time: 5 minutes

Serves: 4

This flavorful summer vegetable salad is perfect alongside fish, such as this King Salmon with Lemon-Onion Marmalade recipe, also by Ali Banks, resident chef for Sitka Salmon Shares.

Ingredients

1 ½ lbs. green beans, ends trimmed

1 shallot, thinly sliced

1 garlic clove, minced

1 Tbsp. honey

½ lemon, zested and juiced, separated

¼ cup olive oil

Salt and pepper, to taste

1 lb. tomatoes (grape, cherry or heirloom), cut into bite-size pieces

Directions

Bring a large pot of salted water to a boil. Cook green beans for 3 to 5 minutes, until they are tender but maintain a bit of crunch. Plunge in ice water. Drain and set aside.

In a large bowl, whisk together shallot, garlic, honey, lemon zest, lemon juice, olive oil, salt and pepper to make the vinaigrette.

Toss green beans and tomatoes with the vinaigrette.

Allow salad to rest for 5 minutes to let ingredients absorb flavor, and toss again before serving.