Ingredients
4
4 servings
- •ice as needed
- •1 pound fresh green beans, trimmed
- •1.5 tablespoons olive oil
- •1 tablespoon freshly squeezed lemon juice
- •1 teaspoon Dijon mustard
- •zest of 1/2 lemon
- •salt and freshly ground black pepper to taste
- •1 pinch sugar, or more to taste
- •2 ounces soft goat cheese, crumbled
- •0.25 cup toasted sliced almonds
Instructions
- Make an ice bath by filling a large bowl with ice water, and set aside.
- Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.
- Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
- Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.
- Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.
Nutritional Facts
Per 4 servings
- Calories: 170
- Carbohydrate: 10g
- Fat: 12g
- Fiber: 5g
- Protein: 6g
Related Recipes
Cold Marinated Green Bean Salad
Cold Green Bean Salad with Feta and Cherry Tomatoes
Easy Green Bean Salad
Cold Green Bean Salad with Mango and Red Peppers
Green Bean and Potato Salad
Green Bean Salad with Feta Cheese
Green Salad with Cranberry Vinaigrette
Great Green Salad
Green Salad
Marinated Green Bean Salad
Minty Green Bean Salad
