Fury Fitness Club

The BEST summer green bean salad 🌟

Ingredients:
⅓ cup sliced almonds
1 pound green beans, trimmed and cut into 2 to 3” long pieces
¼ cup water
½ teaspoon fine sea salt, divided
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice (about ½ lemon)
2 teaspoons Dijon mustard
1 small-to-medium clove garlic
Several twists of freshly ground black pepper
Pinch of red pepper flakes
¼ cup crumbled feta cheese, divided
3 to 4 large basil leaves, torn or chopped, for garnish
Lemon zest from about ½ lemon, for garnish

Method:

(The original method of steaming the green beans below is great but I’m lazy and I just steam them the old fashioned way 🙃)

Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
Make sure the heat is set to medium-low and place the skillet back on the heat.

Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.

Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt. Set aside.

Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.

Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Lightly grate some lemon zest on top, and serve promptly.

Recipe credit: Cookie and Kate 💓

Comment ‘Peachy’ and I’ll send you the recipe! 🍑

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Save & send this to a friend to make for their next Summer BBQ 🤩

It was a HIT with the spin crew 😍🌟 can’t go wrong with a bit of Tajin 👌🏻 knows what’s upppp, recipe below 👇🏻

Follow along for Salad #4 next week!

Ingredients
1⁄3 cup raw walnuts
5 cups bite-sized watermelon chunks
2 Persian or mini cucumbers, sliced into thin rounds
6 ounces blackberries or blueberries
4 ounces feta cheese, crumbled
1⁄4 cup freshly squeezed lime juice
2 tablespoons olive oil
1 tablespoon chili lime seasoning, such as tajín
Salt

Instructions
In a small skillet over medium-low heat, toast the walnuts for about 2 minutes, stirring to avoid burning. Set aside to cool.

In a large bowl, combine the watermelon and cucumbers. Add the blackberries and cooled walnuts. Sprinkle in the feta, lime juice, olive oil, chili lime seasoning, and a pinch of salt.

Toss gently and serve immediately.

Special shoutout to the pupper at the end his name is TATER and he’s my neighbour 🥰

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Recipe below 👇🏻 follow for more! 🌟

•1 large head broccoli or cauliflower, cut into small broclets + steamed lightly (I like to do half and half
• 1 bag green beans, chopped + steamed lightly
•1 red pepper
•1 yellow pepper
•1 can kidney beans
•1 can chickpeas

(add/subtract any vegetables/beans depending on what you have and how lazy you’re feeling 🙃 adjust dressing amount according to volume)

For protein I just defrosted a bag of prawns and seasoned with garlic powder and chilli flakes 👌🏻

Dressing:
3/4 cup olive oil
1/2 cup rice wine vinegar (filled 3/4 of the way, then top up with apple cider vinegar)
2 tsp italian seasoning
1 tsp basil
1 tsp tsp cracked pepper
1.5-2 tsp salt

^put in container, shake to 30 sec-1 min to emulsify, taste and adjust as needed, pour over salad - keeps for a week, stir before serving cuz the dressing sinks to the bottom! 💕

8 Epic Salads over 8 weeks 🤩

Save this and follow for more tasty af Summer salads 🥗

Ingredients:
3⁄4 cup pasta of choice
3⁄4 cup zucchini strips (zoodles or
shredded)
3 cups cooked chicken, chopped
1 1⁄2 cups arugula/rocket, washed
1 cup grape/cherry honey tomatoes,
halved
1⁄2 cup finely chopped red pepper
1⁄4 cup finely chopped red onion
2 TBSP fresh basil, chopped (plus
more for garnish)
1 tsp oregano (or 1⁄2 tsp dried)
Garnish: crumbled feta & basil
Dressing: (you may want make 1.5x to
ensure salad is well dressed!)
4 TBSP apple cider vinegar
2 TBSP extra virgin olive oil
1⁄4 tsp salt
1⁄4 tsp black pepper

Method:
1.Cook pasta according to package directions (omitting salt or oil). Make sure not to overcook! Drain well
2.Combine pasta, chicken, and the next 6 ingredients, through to oregano in large bowl; mix well.
3. Combine dressing ingredients in bowl or small container, stir/shake to emulsify.
4.Drizzle dressing over pasta mixture; toss well to coat.
5.To serve, sprinkle with feta & extra basil.

Enjoyyy! ✨

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Fit in 5-10 minutes of exercise in the sun 😍☀️