Rating
Published Jan 4th
Prep 15m Cook 3m Additional - Ready In 18m
Servings 4 Calories 170 kcal
A simple cold green bean salad tossed in lemon vinaigrette with goat cheese and almonds.
Recipe Ingredients
- 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
Cooking Directions
- 1 Make an ice bath by filling a large bowl with ice water, and set aside.
- 2 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.
- 3 Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
- 4 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.
- 5 Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.
Nutrition Facts
- Calories 170 kcal
- Carbohydrate 10 g
- Cholesterol 11 mg
- Fiber 5 g
- Protein 6 g
- Saturated Fat 4 g
- Sodium 111 mg
- Fat 12 g