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A Simple + Summery Wax Bean & Herb Salad

A Simple + Summery Wax Bean & Herb Salad

Lately, we've been taking every opportunity to pursue what brings us joy, which typically involves good food, a solid summer playlist, and a few close friends. And now that we're officially in the heat of summertime, we've been craving a simple salad recipe to enjoy al fresco. As luck would have it, we recently discovered that one of our coworkers is dating a chef and our other coworker planted a backyard vegetable garden. Naturally, we couldn't help but ask the two to team up to concoct a summer-worthy recipe perfect for sharing. Keep scrolling for Spencer Schwartz's Wax Bean & Herb Salad how-to and a few behind-the-scenes pics of our coworker's one-year-old sous chef in the making. 


"A quintessential summertime salad for the warmest of days."


bowl of salad


Spencer’s Summertime Salad 



  • Salad can be served vegan by omitting cheese
  • Pairs well with grilled chicken or rustic bread such as como, batard, or sourdough
  • Pickled onions can last up to 2 weeks in the fridge in a covered container



Serves 4

  • 1 small bulb fennel, finely shaved

  • 2 green onion stalks, thinly sliced

  • 1 medium cucumber, chopped into half rounds

  • 2 celery stalks, thinly sliced

  • 1 cup wax beans, sliced

  • 1 cup basil, torn

  • 1/2 cup parsley, torn

  • 1/2 cup mint, torn

  • 1/4 cup almonds, rough chopped

  • 1/3 cup pickled red onion

  • 1 tbsp urfa pepper

  • 1/3 cup shaved Manchego cheese (optional)

  • Edible flowers (optional)


For the dressing:

  • 4 tbsp extra virgin olive oil

  • Juice of 1 lemon

  • 1 tsp salt


For the pickled red onions:

  • 1 small red onion

  • Rind of 1 lemon

  • 1/3 cup distilled white vinegar or vinegar of your choice


table with vegetables and a cutting board



Prep the Pickled Onions

Slice the red onions and add vinegar, salt, and lemon rind to a glass jar. Toss, cover, and let sit for 30 minutes. Unused pickled onions can be stored in a covered container for up to 2 weeks in the fridge. 


person cutting up fruit on a cutting board



Make the Dressing

Combine oil, lemon juice, and salt in a mixing bowl and whisk until emulsified. You will know the dressing is ready once the liquid becomes thick, creamy, and semi-solid. 


baby reaching for a bowl of vegetables 


Toss the Salad

Add fennel, cucumber, celery, and wax beans to a large bowl. Adjust the ratio of each ingredient to your preference. 


person cutting vegetables on a cutting board



Add the Toppings

For this salad, we used fresh herbs, almonds, cheese, and a pinch of urfa pepper. Cheese may be omitted to make the salad vegan. 


person cutting a vegetable



Garnish and Enjoy

Add edible flowers (we used violas), salt, more urfa pepper, and lemon to taste.

 table with plates of food and silverware

man and a woman eating at a table

little kid gardening

person and a baby    


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