This Green Bean and Almond Salad is a simple, delicious combination of flavours. It is a great salad to make when entertaining as you can prepare it and quickly assemble it just prior to serving. So many ‘green’ fussy kids I’ve had to dinner have loved this salad; it’s sure to become a family favourite.
Why is it healthy?
Green beans are a fantastic source of fibre and protective antioxidants (carotenoids and flavonoids especially). Almonds are a rich source of protein, monounsaturated fats, many fat soluble vitamins and a plethora of minerals. The lemon juice and zest are full of immune supportive vitamin C and phytonutrients.
Ingredients
To whip up this refreshing salad, you’ll need 500 g of green beans, flaked almonds, and crumbled feta cheese. For the dressing, mix together red wine vinegar, the lemon zest and juice of a lemon, extra virgin olive oil and sea salt and freshly ground black pepper to taste.
How to make this green bean salad
This salad has a really short prep time. Simply boil a pot of water. Start by topping and tailing the green beans, then steam them over the boiling water for just two minutes to maintain their crunch. Drain and rinse them under cold water to stop the cooking process. Toast the nuts under a slow grill, being careful not to burn them. In a small jar, combine the dressing ingredients. Then in a salad bowl or serving plate toss the green beans, toasted almonds and crumbled feta together, drizzling the dressing just before serving.
Serving suggestions and how to store
This salad pairs beautifully with grilled meats like lamb, chicken, or fish. For an extra pop of flavor, consider adding pomegranate seeds or cherry tomatoes. Or my Red Onion Pickle is so good with this salad. Leftovers can be stored in an airtight container in the fridge, making them great for lunch boxes the next day.
Vary this to suit your dietary needs
For a dairy-free and vegan option, simply replace the feta with cashew nut cheese. If you’re nut-free, swap the almonds for toasted sunflower seeds. You can replace the almonds with pecans, hazelnuts or walnuts. You can also add baby spinach for extra greens or substitute green beans with lightly steamed snow peas or sugar snap peas if they’re out of season. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
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Ingredients
- 500 g green beans -top and tailed
- 20 g flaked almonds (¼ cup)
- 100 g feta cheese -crumbled
Dressing
- 1 tsp red wine vinegar
- 1 lemon/s -zest finely grated plus 1 tbs juice
- 2 tbsp extra virgin olive oil -extra virgin
- Sea salt and freshly ground black pepper -to taste
Method
- Top and tail your beans (my daughter does this for me) and steam for two minutes. Remove and rinse well under cold water to stop the beans from cooking. This is the only tricky part of this recipe…you really don't want to overcook the beans!
- Under a slow grill, toast the almonds watching them carefully (I hate it when I burn the buggers).
- Mix your dressing by combining well (shake together in a small jar).
- Assemble and dress just prior to serving.
Variations
Dairy-free and vegan
Replace the feta with a cashew nut cheese.Nut-free
Replace the almonds with toasted sunflower seeds.Different nuts
You can replace the almonds with pecans, hazelnuts or walnuts.Add Pomegranate
This salad is lovely with pomegranate seeds added.Make it go further
Add 2 cups of baby spinach leaves and cherry tomatoes.Make a meal of it
This is delicious with grilled lamb, chicken or fish. If green beans are out of season? Replace with lightly steamed snow peas or sugar snap peas.Leftovers
Leftovers are great for lunch boxes.Love to receive feedback on this recipe. Please post a comment below...
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louessence says
Another Friday night winner coming on I think! Your recipes always come at just the right time. Have a lovely weekend.
Georgia Harding says
Enjoy, you too, G x
Cathie says
Another great salad the whole family loves… even the little ones. The “pearls” (pomegranate) really made it something special
Georgia Harding says
I’m loving pomegranate season at the moment too, so pleased you enjoyed it G x