Green Bean Salad
Green beans are tossed in a lemon vinaigrette and mixed with salty feta, crunchy almonds and herbs to make this easy fresh and delicious side.
Ingredients
- 450g (1 lb) green beans
- 50g (½ c) flaked almonds
- 100g (⅔ c) feta crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon dijon mustard
- 2 tablespoons chopped dill
- 1 tablespoon chopped parsley
- black pepper
Instructions
Blanch the green beans
- In a medium saucepan bring the water to boil then add the beans and cook for 3-4 mins until tender.
- Cool under cold water to stop them from cooking.
Toast the almonds
- Toast the almonds in a dry frying pan until light golden.
Make the dressing
- In a small bowl whisk the olive oil, lemon juice, Dijon mustard, chopped dill and chopped parsley together, and season with black pepper – don’t add salt as the feta is salty.
Assemble the salad
- Place the green beans in a large bowl. Add the almonds and half the dressing.
- Toss well to combine. Add half the feta and toss lightly.
- Place in a serving bowl or dish and top with the rest of the feta cheese and drizzle over the remaining dressing.
- Serve straight away or place in fridge overnight and bring to room temperature before serving.
Notes
MAKE AHEAD / STORAGE
Store the salad in the fridge, covered, for up to 2-3 days. Bring to room temperature before serving.
Dairy free/vegan - leave out the feta and add some kalamata olives instead.
Nutrition
Calories: 237kcalCarbohydrates: 12gProtein: 8gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 22mgSodium: 300mgPotassium: 356mgFiber: 5gSugar: 4gVitamin A: 982IUVitamin C: 17mgCalcium: 201mgIron: 2mg
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