Udo's Green Bean Salad with Pumpkin Seed Dressing


For the salad:

  • 70g of Green (Hulled) Pumpkin Seeds or 75g Pine Nuts
  • 125ml Water
  • 350g Green Beans (Preferably Haricots)
  • 2 Tomatoes (Chopped)

For the sauce:

  • 4 tablespoons of Udo’s Choice Ultimate Oil Blend
  • 1 Garlic Clove (Crushed)
  • 1 ½ tablespoons of Fresh Lemon Juice
  • 1 teaspoon Ground Cumin
  • A pinch of Salt



Serves 3 to 4


Toast the pumpkin seeds in a dry, small heavy skillet over a moderately low heat. Stir frequently, until puffed but not browned for about 6 minutes. If using pine nuts, toast until golden for about 7 minutes. Transfer the seeds to a plate to cool.

Set aside 1 tablespoon of seeds.

To make the sauce: Purée the remaining seeds in a blender with the Udo’s Oil, garlic, water, lemon juice, cumin, salt, and coriander until smooth.
Cook the beans in a large pot of boiling salted water until tender, for 4 to 6 minutes. Drain in a colander, and then plunge into a bowl of ice and cold water to stop cooking. Drain beans and pat dry.

To serve: Arrange the warm beans on a plate and drizzle with two thirds of the dressing. Top with tomatoes and the remaining dressing. To garnish, sprinkle the remaining coriander and pumpkin seeds.


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