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Crispy Coconut, Asparagus and Green Bean Salad
Yotam Ottolenghi
  • Fine sea salt
  • 8 ounces asparagus, trimmed
  • 8 ounces green beans, trimmed
  • ½ teaspoon finely grated lime zest plus 2 tablespoons juice (from 2 limes)
  • 2 tablespoons grapeseed oil or another neutral oil
  • 4 teaspoons white miso
  • 2 teaspoons maple syrup
  • ½ cup sliced almonds
  • ⅓ cup unsweetened shredded coconut
  • 1 tablespoon granulated sugar
  • 2 teaspoons Aleppo chile flakes or 1 teaspoon red-pepper flakes
  • 8 breakfast radishes, trimmed and quartered
  • 3 tablespoons torn fresh cilantro leaves with tender stems
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