Green Bean and Hazelnut Salad
Elevate your salad game with this Green Bean and Hazelnut Salad, a vibrant and wholesome side dish that brings together the natural crunch of blanched green beans and the nutty aroma of toasted hazelnuts. Tossed in a zesty homemade dressing featuring extra-virgin olive oil, fresh lemon juice, Dijon mustard, and a hint of honey, this salad bursts with fresh, tangy, and subtly sweet flavors. A sprinkle of fresh parsley adds a pop of color and herbaceous finish, making it perfect for everything from weeknight dinners to festive gatherings. Ready in just 25 minutes and easy to prepare, this nutrient-packed recipe is a must-try for any salad lover. Great as a stand-alone dish or alongside grilled meats and roasted veggies, its irresistible taste and texture make it a healthy crowd-pleaser.
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Recipe Information
Ingredients
- 400 grams Green beans
- 60 grams Hazelnuts
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 unit Garlic clove, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of water to a boil and lightly salt it.
Trim the ends off the green beans and rinse them well under running water.
Blanch the green beans by cooking them in the boiling water for 3-4 minutes, or until they are bright green and tender-crisp.
Immediately transfer the green beans to a bowl of ice water to stop the cooking process and preserve their color. Drain them well and pat dry with a clean kitchen towel.
Toast the hazelnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until they become fragrant and slightly browned. Let them cool slightly, then chop them coarsely.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the blanched green beans and chopped hazelnuts.
Pour the dressing over the green beans and hazelnuts, tossing gently to coat everything evenly.
Transfer the salad to a serving platter or bowl and sprinkle the chopped fresh parsley over the top for garnish.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 22.3 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1000 mg | 21% | |
*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.
