Serves 3
23 min
Green Bean and Nectarine Salad with Spicy Gomasio
Recipe GLPR12c431667d91d8
A vibrant, refreshing salad combining tender steamed green beans with sweet, juicy nectarine slices, finished with a homemade spicy sesame seasoning. The gomasio—a toasted sesame and chili blend—adds a nutty, warm kick that perfectly balances the fruit's natural sweetness. Light, healthy, and naturally plant-based.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
50 grams (1/3 cup) Raw whole sesame seeds
5 grams (2 teaspoons) Ground chili pepper (freshly ground chipotle recommended)
10 grams (2 teaspoons) Fine sea salt for gomasio
450 grams (1 pound) Fresh or frozen green beans, trimmed and cut into shorter sections
3 Medium ripe nectarines, sliced
2 tablespoons Extra virgin olive oil
2 teaspoons Lemon juice
Directions
Place the sesame seeds in a dry skillet over medium-low heat. Toast, stirring and shaking the pan frequently, until the seeds begin to pop and become fragrant, about 3–4 minutes. Remove from heat immediately and let cool slightly.
Transfer the warm sesame seeds to a mortar. Add the ground chili pepper and 10 grams (2 teaspoons) fine sea salt. Grind with the pestle until the texture is coarse and crumbly—you should see individual sesame seeds throughout, not a fine powder. If using a spice grinder, pulse briefly in short bursts, then let cool completely before opening to prevent overheating. Stop before reaching a fully ground consistency.
Transfer the gomasio to a clean jar and seal. Use within one month for best flavor.
Set up a steamer and bring water to a boil. Steam the trimmed green beans until just tender—about 8 minutes for slim haricots verts, longer for thicker beans, depending on your preferred texture. Do not overcook.
Immediately transfer the steamed beans to a bowl filled with ice water and a few ice cubes. This stops the cooking process and preserves the bright green color and tender texture. Leave them in the ice bath only until completely cold, about 1–2 minutes, then drain thoroughly.
Spread the drained beans on a clean kitchen towel and pat dry to remove excess moisture.
In a serving bowl, whisk together the olive oil, lemon juice, and a pinch of salt to taste.
Add the dried beans to the dressing and toss gently to coat. Sprinkle generously with the prepared gomasio—use as much as you like, though you will likely not need all of it. Taste and adjust seasoning if needed.
Gently fold in the fresh nectarine slices. Serve immediately while the beans are still cool and crisp.
