Green Bean Summer Salad

1 lb Organic Fresh French Green Beans (Haricots Vert).  If not use regular ones.  Trim, rinse and cut in half (do not use frozen)

1 Large or 2 small organic zucchinis.  Cut into 1/4 inch discs and then into 4 pieces

1 small organic red pepper cut into 1/2 inch pieces



3 TBSP unfiltered Olive Oil

2 TBSP red wine vinegar or balsamic vinegar

1/2 tsp minced garlic

Fresh Ground Pepper

1/4 tsp finely ground sea salt

1.5 tsp Greek Oregano

1 tsp Basil

Whisk ingredients together


Steam the green beans (about 2 min once the water comes to a boil)

Steam the zucchini about 1 minute.

Remove immediately place into stainless or glass bowls and refrigerate to cool quickly.

Once chilled, combine the beans, zucchini and peppers.

Lightly toss with herbed vinagrette.  Chill and ready to serve.  



Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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