Name: Grilled Green Bean Salad With Thai Dressing
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 2–3 Thai or serrano chiles, ribs and seeds removed, finely chopped; 4 garlic cloves, pressed; 1/2 cup fresh lime juice; 1/4 cup sugar; 2 tablespoons soy sauce; 1 teaspoon kosher salt; 1 tablespoon vegetable oil, plus more for grill; 1 (14-ounce) block firm tofu, cut into 1/2" planks; 1 pound green beans or mix of green beans and yellow wax beans, trimmed; 1 ripe but firm mango (about 1 pound), thinly sliced on the bias; 1 small carrot (about 5 ounces), thinly sliced on the bias; 1/2 cup cilantro, coarsely chopped, plus 1 tablespoon leaves; 2 ripe avocados, cut into quarters, skin removed; 2 tablespoons chopped salted, roasted peanuts; 1 small head of lettuce (such as romaine hearts or Bibb), separated into leaves for wrapping; A flat grill basket (about 13 1/2 x 8 1/2") or grill pan

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Photo by Emma Fishman

This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro. The zesty grilled tofu and creamy avocado add filling protein and healthy fats, rounding out the meal for a delicious weeknight vegetarian dinner.

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