Lunch: Green Bean Salad with Fennel and Toasted Pecan Dukkah

Recipe by /contributors/mindy-fox Dukkah—a rich nut and spice blend—is easy to make and lends a zesty kick to this gorgeous crisp salad.

This recipe includes superfoods such as:

Sesame Seeds, Lemon

Health benefits of Green Bean Salad with Fennel and Toasted Pecan Dukkah

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3/4 cup pecans (3 ounces)
3 tablespoons sesame seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
Kosher salt, freshly ground black pepper
2 1/2 pounds green beans, trimmed
1 medium fennel bulb with fronds
Finely grated zest from 1 lemon
1/3 cup extra-virgin olive oil

Instructions

Preheat oven to 325 ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8 –10 minutes. Let cool completely.
Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.
Coarsely chop 1/4 cup pecans; set aside. Pulse sesame seed mixture, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.
Cook green beans in a large pot of boiling salted water until crisp-tender, 5 –7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.
Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.
Whisk lemon zest, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 1/4 cup pecans.

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