Ingredients
Method
- Kick-start by boiling a large pot of water. This is where our green beans will take a brief dive.
- Once boiling, add a pinch of salt followed by the green beans.
- Allow the beans to cook for about 3-4 minutes, ensuring they remain crisp.
- Once done, drain the beans and immediately plunge them into a bowl of ice water. This retains their vibrant green color.
- In a separate bowl, combine the olive oil, fresh lemon juice, Dijon mustard, and minced garlic. Whisk it up!
- Season this dressing with salt and pepper to align with your palate.
- Now, in a serving bowl, mix the blanched green beans and toasted chopped almonds.
- Drizzle that zesty dressing over your bean-almond mix, ensuring every bit gets some love.
- Give it a gentle toss and garnish with the fresh chopped parsley.
Notes
Tips
1. Blanching is key! It keeps those beans crisp and vibrant.
2. Toasting the almonds elevates the nutty flavor, making the salad even more delightful.
3. Want to add more zing? Toss in some orange zest.
4. You can sprinkle some sesame seeds for an added crunch.
Serving Suggestions
This salad pairs beautifully with a chilled glass of lemon iced tea.
Consider adding some roasted cherry tomatoes for a sweet and tangy twist. It's also a perfect side to grilled tofu or tempeh.
Want a complete meal? Add some cooked quinoa or farro for that extra fullness.
Consider adding some roasted cherry tomatoes for a sweet and tangy twist. It's also a perfect side to grilled tofu or tempeh.
Want a complete meal? Add some cooked quinoa or farro for that extra fullness.