Haricot Vert Salad with Avocado Goddess Dressing

I'm always looking for new and interesting salads that are not lettuce based.  This recipe that I found in The Sprouted Kitchen is just that. I replaced the milk in the dressing with soy milk and added a few things to bring out more flavor.  Try this recipe for your next lunch or dinner and serve with a grilled piece of fish for a full meal.  

Ingredients for Salad: 

  • 1 pound haricot verts, trimmed
  • 1.5 cups mixed baby tomatoes, halved
  • 2 ears of corn, grilled and kernels cut off cobs
  • 1/2 cup cooked wheat berries or other hearty grain
  • Sea Salt and Freshly Ground Pepper

Ingredients for Dressing:

  • 1/3 cup soy milk
  • Juice of 1 lemon
  • 1 clove garlic
  • 1/4 cup loosely packed flat leaf parsley
  • 3 tbsp chopped fresh chives
  • 2 anchovy filets
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 avocado, pitted and peeled


  • Prepare a large bowl of ice water and set aside. Bring a large pot of salted water to a boil. Blanch the haricots verts just long enough to take off the raw edge, 30 to 60 seconds. Using a slotted spoon, quickly transfer the haricots verts to the bowl of ice water for 1 minute to stop the cooking. Remove from the water, drain well, and pat dry.

    While the beans are drying, prepare the dressing. In a blender or food processor, combine the soy milk, lemon juice, garlic, parsley, chives, salt, anchovies and pepper and process until well combined. Add the avocado and pulse once or twice more to combine.

    Toss the haricots verts, tomatoes, corn, and wheat berries with the desired amount of dressing. Sprinkle a bit of salt, pepper, and fresh chopped herbs on top and serve immediately.

  • To make this gluten free you could replace the wheat berries with cooked brown rice or steel cut oats that you soak for a few hours and then drain before tossing them in the salad.