This recipe is inspired by something I found online when I Googled “green bean salads”. I found one that had a spicy and citrus-y flavor profile, with crushed walnuts. I’m allergic to walnuts, so I used pumpkin seeds instead. Since walnuts taste semi-sweet and pumpkin seeds do not, I added 1/16 tsp stevia extract to compensate. Also, in place of red pepper-infused olive oil I topped the salad with crushed red pepper flakes (the kind generally used as a pizza topping). Unlike the recipe that was its inspiration, this one is oil-free and calls for only 5 ingredients.
1/2 pound green beans, trimmed
1/4 cup raw, shelled pumpkin seeds
2 tablespoons chopped red onion
Juice of 1 lemon
1 Tbsp dried red pepper flakes
1/16 tsp stevia extract powder
Step 1: Chop the green beans in pieces of approximately 1 inch. Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes.
Step 2: Meanwhile, toast the pumpkin seeds in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a serving dish to cool.
Step 3: Once the pumpkin seeds have cooled, place in a ziplock bag. Place the bag on a hard, flat surface and smooth the into an even layer. Use a rolling pin or the back of a knife to crush them. You could also use the base of the mason jar from step 2.
Step 4: Add the chopped red onion to the steamed green beans and toss. Drizzle the salad with the lemon juice & stevia mixture, and sprinkle with the crushed pumpkin seeds and red pepper flakes.