Cold Green Bean Salad with Lemon Vinaigrette
This refreshing and airy salad will make everyone want to go back for more. To mix things up, consider swapping out goat cheese with feta cheese and replacing the almonds with roasted pine nuts.
Ingredients
- ice as needed
- 1 pound fresh green beans, trimmed
- 1 ½ 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
Garnish:
- 2 ounces soft goat cheese, crumbled
- ¼ 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.
Nutrition
Calories: 170kcalCarbohydrates: 10gProtein: 6gFat: 12gSaturated Fat: 4gCholesterol: 11mgSodium: 111mgPotassium: 300mgFiber: 5g
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