Citrus Green Bean Salad with Almonds (FODMAP)
Servings
4Serving size
about 1/2 cupThis recipe keeps well and will last up to one week in the refrigerator. The green beans and the vinaigrette can be made ahead of time and tossed together with the almonds just before serving.
Ingredients
| 12 ounces Green beans (ends trimmed) |
| 1 Tbsp. Lemon zest (approx. 1 lemon)(minced) |
| 1 lemon yields Lemon juice |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Garlic Infused Olive Oil |
| 1/2 small Red bell peppers (small dice) |
| 1/4 cup, slivered Almonds |
Instructions
Blanch green beans by boiling until they just turn bright green (about 1 minute).
Fill a bowl with ice and cover with water.
Use tongs or a slotted spoon to add green beans to the ice water to cool and stop the cooking process.
In a separate medium bowl, whisk together the lemon juice and zest, salt, pepper, and garlic.
Slowly drizzle in olive oil while whisking.
Toss the vinaigrette with the green beans and red bell pepper.
Top with the almonds and serve.
If not serving right away, keep the almonds on the side so that they do not get mushy.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Lightly blanching the green beans and then refreshing them in ice water keeps them bright green and crunchy.