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Citrus Green Bean Salad with Almonds

Servings

4

Serving size

about 1/2 cup
COOKING TIME
<30 minutes

This 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.

Citrus Green Bean Salad with Almonds

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 clove Garlic, raw (minced)
1 Tbsp. Olive oil
1/4 small White onions (red onion, very thinly sliced)
1/4 cup, slivered Almonds

Instructions

Bring a medium sized pot of water to a boil over high heat.

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 onion.

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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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

Lightly blanching the green beans and then refreshing them in ice water

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Tom Mueller, Extra Virginity: The Sublime and Scandalous World of Olive Oil