Green beans are a dish best served grilled.
I was in the mood for something fast, fresh, and refreshing—and something that didn't require a ton of cooking. Summer veg is great for that kind of recipe because it barely needs cooking, and the quick-cooking of grilled green beans fit that bill perfectly.
When I think of refreshing flavors, I often lean towards the bright cooling recipes of Southeast Asian cuisine, and was craving But green papaya can be hard to find, and time-consuming to shred, so I swapped out the classic ingredient for summery grilled green and wax beans instead to make a Thai green bean salad instead.Photo by Emma Fishman, I simply tossed the green beans in a classic papaya-salad dressing—a bright and tangy mix of lime, soy, jalapeño, and sugar—along with other traditional ingredients in the salad: thinly sliced mango, carrots, and cherry tomatoes.
Since I wanted to turn this into a vegetarian main course, the meal called for an extra boost of filling protein. My go-to veggie proteins tend to be eggs, beans, or whole grains;. But in this dinner, I wanted something more, and tofu just felt right. I doubled the dressing to marinate the tofu quickly, then grilled it to add some nice texture and hearty flavor. Slices of avocado add extra healthy fats and boost the satisfaction factor.
Although you can certainly serve this as a classic salad, I enjoy eating it with crisp lettuce to wrap up the tofu and avocado slices. If you like it spicy, serve
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