Dairy-Free Fresh Green Bean Salad with Lemon Vinaigrette
Celebrate the vibrant flavors of summer with this Dairy-Free Fresh Green Bean Salad with Lemon Vinaigrette—a light, refreshing, and healthy side dish that's ready in just 20 minutes! Crisp-tender green beans are blanched to perfection and paired with juicy cherry tomatoes, crunchy red onion, and fragrant parsley for a burst of freshness in every bite. The star of the dish is the zesty homemade lemon vinaigrette, made with extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, and garlic, delivering a tangy, bright finish. Perfect for picnics, potlucks, or as a side to your favorite grilled entrées, this salad is dairy-free, gluten-free, and bursting with nutrients. Serve it chilled or at room temperature for a versatile dish that's as flavorful as it is wholesome!
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Recipe Information
Ingredients
- 500 g fresh green beans
- 200 g cherry tomatoes
- 1 medium red onion
- 0.5 cup fresh parsley
- 60 ml extra-virgin olive oil
- 45 ml lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Trim and wash the green beans. Cut them into bite-sized pieces about 1-2 inches long.
Prepare a large bowl of ice water and set it aside for later use.
Bring a large pot of water to a boil and add a pinch of salt.
Once the water is boiling, add the green beans and cook them for 3-4 minutes, until they are bright green and tender-crisp.
Immediately drain the green beans and plunge them into the bowl of ice water to stop the cooking process and keep their bright color.
Halve the cherry tomatoes and thinly slice the red onion. Finely chop the fresh parsley.
In a small bowl, prepare the vinaigrette by whisking together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper.
Drain the green beans from the ice water and pat them dry with paper towels.
In a large salad bowl, combine the green beans, cherry tomatoes, red onion slices, and chopped parsley.
Pour the lemon vinaigrette over the salad and gently toss until the ingredients are well coated.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the salad immediately or chill it in the refrigerator for 30 minutes to enhance the flavors before serving.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 28.8 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2040 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
