Green Bean and Almond Salad

Prep Time: 10

Cook Time: 5

Total Time: 15

Course: Salad

Servings:

This vibrant Green Bean and Almond Salad is a delightful combination of fresh flavours and textures that makes for a perfect side dish or light meal. Packed with nutrients and simple to prepare, it's a go-to option for busy weeknights or gatherings.

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

Instructions

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.

Notes

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.