What is the key to staying healthy?… Isn’t that a question we ask ourselves often?
As part of a discussion with my mom, the topic being what’s healthy and what’s not.. how does one stay fit, her simple answer was that if u eat home cooked meals and eat them timely, its a rare thing that you will be unhealthy. Avoid snacking in-between meals esp on those chips and cookies.
Er, Can we not mention cookies mom, coz I kinda feel like having one right now!!.. after all they are my weakness.
Honouring this discussion, I decided to make a nice and healthy salad. Since I was in the mood of having a salad only, I increased the carbs content in it so that I am full and not left semi satified/ part hungry. Eating half way is the first sign of disaster… you eat less than what your body needs and as a result you end up munching all the while and consume double the calories that you cut off trying to starve yourself.
The base of the salad was decided and potatoes and beans it was.. two of my favorite items that also go perfectly well with each other 🙂
This salad is very light and healthy and can be cooked in no time at all. Basically what you need is some blanched beans and boiled potatoes. The trick actually lies in blanching the beans right. Here are the details:
Potatoes and green beans salad
100 g Beans, washed
1 medium Potato
1.5 tsp Salt
Juice of 1 lemon
2 tsp Olive oil
1/4 tsp Mustard seeds, powdered
Salt and black pepper to taste
Boil the potatoes, peel them and cut into cubes. Heat water in an open pan and when it starts to boil, add 1.5 tsp salt and drop in the washed and clean beans. Cover and let it cook for 7 mins on a high flame. Do not over cook the beans as you’ll have mushy beans for salad which won’t be enjoyable.
Prepare an ice bath in the mean time. An ice bath is basically chilled water with ice cubes added to it.
After cooking the beans for 7 mins, take them out and move them into the ice bath. This is called shocking the beans and what it does is that it stops the beans from further cooking from the heat it has absorbed and the extreme change in temperature brings out the green in the beans.
Let them stay in the ice bath for 5 mins and then take them out, pat dry with a towel and cut its ends.
Preparing the dressing is easy. Mix the juice of the lime, all the seasoning and oil in a small airtight jar and shake well to emulsify. Drizzle the dressing over the beans and potatoes and toss them well to ensure everything is coated well. Plate in a serving dish and drizzle a little more dressing and finely chopped spring onions over the top.
The salad goes well with a sour cream dressing as well.