Discover a fresh green bean salad recipe featuring toasted almonds for a crunchy healthy dish Quick prep vibrant flavors perfect side or light meal

Scale

1 lb fresh green beans

1/3 cup sliced almonds

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 garlic clove, minced

Salt and freshly ground black pepper to taste

Optional: 1 teaspoon honey or maple syrup

Prepare the green beans. Rinse the beans under cold water, then trim the ends. Bring a large pot of salted water to a boil and blanch the beans for 3–4 minutes until bright green and just tender but still crisp. Transfer immediately to a bowl of ice water to stop cooking and keep that vivid color.
Toast the almonds. While the beans cool, heat a dry skillet over medium heat. Add the sliced almonds and stir often for about 3–5 minutes, or until golden and fragrant. Watch carefully to avoid burning. Set aside to cool.
Make the dressing. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and honey (if using). Season with salt and pepper to taste.
Combine and toss. Drain the green beans from ice water and pat dry gently. In a large bowl, toss the beans with the dressing until well coated. Then fold in the toasted almonds, giving everything a final gentle mix.
Let it rest. For best flavor, allow the salad to sit at room temperature for 10-15 minutes before serving.

Keywords: green bean salad, toasted almonds, summer salad, healthy salad, easy salad recipe, nutty salad, salad with dressing, gluten free salad