Green Bean and Almond Salad

Name: Green Bean and Almond Salad
Prep time: 10 min
Cook time: 5 min
Yield: 4 servings
Ingredients: 500g green beans, topped and tailed; 1/2 cup flaked almonds; 1 shallot, finely sliced; 2 tbsp olive oil; 1 tbsp white wine vinegar; 1 tsp dijon mustard; 1 tsp honey; 1 lemon, zested; to taste salt and pepper; to serve fresh tarragon or dill

Garden green beans at their snappy best with toasted almonds, lemon and a mustardy dressing.

⏱ Prep: 10min 🔥 Cook: 5min 🍽 Serves: 4 📊 Easy 🍂 Summer ✓ Free

🌱 From the Garden

Pick green beans when pencil-thin and snapping cleanly — left too long on the vine they become tough and stringy.

Servings

⏱ 10 Prep

🔥 5 Cook

🥕 Ingredients

500g green beans, topped and tailed
1/2 cup flaked almonds
1 shallot, finely sliced
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp dijon mustard
1 tsp honey
1 lemon, zested
to taste salt and pepper
to serve fresh tarragon or dill

👩‍🍳 Method

Toast almonds in a dry pan over medium heat, tossing constantly, until golden. Tip onto a plate immediately — they burn fast.

Blanch beans in well-salted boiling water 2–3 minutes until just cooked but still with a snap. Plunge into iced water.

Whisk together olive oil, vinegar, mustard, honey, salt and pepper.

Drain beans and pat dry. Toss with dressing, shallot and lemon zest.

Pile onto a platter, scatter over toasted almonds and herbs.

💡 Chef's Notes

Pick beans when they are pencil-thin and snap cleanly. Left too long they become tough and stringy.

⭐ AI Assistant — Premium

🌿