This Cassava (Yuca) salad is an easy to prepare and healthy salad that comes together in minutes. Low in calories and perfect for as a light lunch or dinner idea.

Peel and chop the cassava julienne-style. Add the julienned cassava to a pan. Fill the pan with water to completely cover the cassava. Season with some salt and bring to a boil. Reduce the heat to medium and cook till the cassava is soft. This should take approximately 30 minutes.

Using a dash of oil, fry the crushed garlic and thyme for about 2 – 3 minutes until the aroma is released.

In a glass bowl, combine the olive oil, balsamic vinegar, orange juice, honey, mustard, salt and pepper. Add the garlic and thyme mix to the bowl and whisk until all the ingredients are thoroughly combined and emulsified. Set your vinaigrette aside at room temperature until ready to serve.

When the cassava is almost done, snap the ends of your green beans and blanch.

To serve, combine the cassava, green beans, cherry tomatoes, chives and spring onions. Pour over the vinaigrette dressing and enjoy.