In a lively suburban community where potluck picnics in the park were a cherished tradition, a health-conscious food enthusiast unveiled a dish that would soon become a seasonal highlight: Completely Keto Green Bean, Cottage Cheese, and Walnut Salad.
It was on a sun-drenched afternoon, with the sound of children’s laughter and the strumming of a nearby guitar filling the air, that she introduced her vibrant creation. The crisp green beans, the rich walnuts, and the creamy cottage cheese came together in a celebration of texture and taste, each ingredient handpicked to complement the other.
As friends and neighbors gathered around the checkered blankets, the salad, dressed in a blend of extra virgin olive oil, red wine vinegar, and dijon mustard, became a delightful addition to the spread. Paired with grilled keto-friendly chicken or a light, flaky fish, it offered a refreshing balance to the heartier dishes, earning nods of approval and requests for the recipe.
That afternoon, the Green Bean, Cottage Cheese, and Walnut Salad did more than tantalize taste buds; it wove its way into the fabric of the community, turning a simple salad into a dish that encapsulated the joy of shared meals and the warmth of gathering under the open sky, leaving a lingering taste of togetherness and the simple pleasure of a meal enjoyed in good company.
Ingredients
- 2 lb fresh green beans trimmed
- 1 cup walnuts peeled
- 1 cup cottage cheese
Dressing
- 1/3 cup Extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 tsp dijon mustard
- 1/4 tsp Pink Himalayan Salt
- 1/4 tsp black pepper
Instructions
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Put the green beans into a pot of boiling salted water for 2 minutes. Immediately drain the liquid and put the green beans into a ice cold water soak for 2 minutes. Take out and put on the side.
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Mix all the dressing ingredients in a bowl.
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Pour the green beans into a bowl then top with dressing. Add in the walnutes and cottage cheese and toss well to mix.
Recipe Notes
