(recipe from PureWow)
Dressing:
1/2 garlic clove
Coarse sea salt
2 Tbsp. light tahini
Finely grated zest and feshly squeezed juice of 1/2 lemon
Freshly squeezed juice of 1/2 orange
1/2 tsp. honey
Freshly ground black pepper
2 Tbsp. olive oil
Salad:
2 Tbsp. olive oil
3 medium zucchini (about 3/4 lb.), sliced into 1/8-inch coins
Sea salt and freshly ground pepper
1 fresh red chile, seeded and finely chopped
Freshly squeezed juice of 1/2 lemon
1/4 lb. green beans, trimmed
4 large handfuls mixed salad greens
Mint leaves, thinly sliced, for garnish
Make the tahini dressing: Crush the garlic with a little sea salt and transfer to a medium bowl. Add the tahini, lemon zest, lemon juice, orange juice, honey and a grind of black pepper to the bowl and stir until combined. (If the dressing thickens or turns grainy or pasty, thin it out by whisking in a little water, 1 Tbsp. at a time, until you get a creamy, trickling consistency.) Gently stir in the olive oil. Season to taste with additional salt and pepper, if needed, and set aside.
Make the salad: In a large nonstick skillet set over medium-high heat, warm the olive oil. Working in batches, cook the zucchini coins, tossing them occasionally, until tender and browned on both sides, about 2 minutes. Transfer the cooked zucchini to a large bowl.
When all of the zucchini is cooked, season it generously with salt and pepper. Add the chile and lemon juice and toss until combined. Set aside.
Meanwhile, bring a saucepan filled with salted water to a boil and prepare an ice-water bath. Add the green beans to the saucepan, return the water to a boil and blanch for 1 minute. Drain the green beans, then dunk them in the ice bath to refresh them. Drain again, pat dry with a clean kitchen towel, and toss the beans with the zucchini.
Spread the salad greens in a large, shallow serving bowl, then scatter the dressed zucchini and beans and shredded mint on top. Drizzle the tahini dressing generously over the whole lot and serve immediately.
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