Thursday, April 19, 2012

Let's Fava!

Spring is in full effect and with it comes a bevy of beautiful green filling our gardens and groceries. Fava beans are an all too often overlooked springtime delight and right now is the time to buy them fresh! In long, strange pods that make them ideal for tossing on the grill, these fuddy duddy beans get a fresh update. Add a few other ingredients and you have an impressive salad or snack straight from the pod, like giant edamame.

  • 1 pound of fresh fava beans, in pods
  • 1-2 TB Olive Oil
  • Himalayan Salt to taste

While grill is heating, toss bean pods with olive oil and salt.  

Grill pods until outsides start to blacken and blister, turning once. 

Allow to cool just a bit (they taste great warm) and sprinkle with a bit more salt. Serve as is for people to extract their own beans or remove all the beans for recipe below.


Between the fresh tartness of the watercress and the creaminess of both the avocado and fava beans, this salad hits the right texture notes while the dressing elevates it to a whole 'nother level.

  • 2 TB apple cider vinegar
  • 1 TB grated sweet onion 
  • 1/4 cup finely grated, peeled green apple
  • 2 tsp coconut aminos or soy sauce
  • 2-3 TB olive oil
  • 6 cups watercress (thin stems and leaves only; from 1 large bunch)
  • 1 firm-ripe avocado, diced
  • 1 cup of fresh fava beans

Combine vinegar, grated onion, apple, aminos/soy sauce and olive oil in small bowl. Gently mix 2 TB of dressing with diced avocado and toss remainder with watercress and fava beans. Serve avo mixture on top of each plate of salad or alongside as watercress is a more delicate green and can be weighed down by the avocado. 

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