This scrumptious gluten-free, egg-free, nut-free and soy-free salad combines white mushrooms, green beans and tarragon for a healthy weight loss recipe that’s topped with parmesan cheese.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 16 mins – easy
🍽 4 servings – 213 kcal per serving
| Serving
188g |
Fat
15g |
Sat. fat
4g |
Sodium
820mg |
| Carbs
10g |
Fibers
2g |
Sugars
2g |
Proteins
10g |
INGREDIENTS
- ½ tsp black pepper
- 1 tsp salt
- 7 oz white mushrooms
- 1 lemon
- 7 oz green beans
- 1 oz basil
- 1 oz parsley
- 1 oz tarragon
- 4 oz cherry tomatoes
- 3 tbsp olive oil
- 3 oz parmesan cheese
TOOLS
- 1 knife
- 1 squeezer
- 1 peeler
- 1 bowl
- 1 wooden fork
- 1 casserole pot
- 1 colander
STEPS
Slice white mushrooms.
Squeeze lemon with a squeezer.
Cut green beans in halves and cherry tomatoes into quarters.
Shave parmesan cheese with a peeler.
Combine white mushroom slices with half of the lemon juice in a bowl.
Heat 2.9 cups of water in a casserole pot and add half a tsp of salt to it. Boil for 2 minutes, then add green beans and cook for 5 minutes.
Drain cooked green beans in a colander.
Combine green beans with half a tsp of salt, half a tsp of black pepper, basil, parsley, tarragon, tomatoes, olive oil, and the rest of the lemon juice in a bowl. Stir the salad with a wooden fork, then scatter parmesan cheese over it.
It’s ready to be served !
