Green Bean Salad with Toasted Almonds and Dijon Vinaigrette
Blanched green beans tossed with toasted almonds in a dijon-lemon vinaigrette sharpened with fresh garlic. This Mediterranean-inspired salad recipe, ready in about 19 minutes, pairs green beans, almonds, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, trimmed green beans
- 1/4 cup, sliced almonds
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp dijon mustard
- 1 clove, minced garlic
- 1/4 tsp salt
- pinch pepper
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Instructions
- Step 1: Bring a pot of salted water to a boil. Add 12 oz trimmed green beans and cook for 4 minutes until crisp-tender. Immediately plunge into ice water to stop cooking, then drain and pat dry.
- Step 2: In a small bowl, whisk 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp dijon mustard, 1 minced garlic clove, 1/4 tsp salt, and a pinch of pepper until emulsified.
- Step 3: Toss 12 oz blanched green beans with the dressing until evenly coated. Arrange on a plate, top with 1/4 cup sliced almonds, and serve immediately while beans are crisp and bright.
