Green Bean Salad with Kalamata Olives and Hazelnuts
Brighten up your table with this vibrant Green Bean Salad with Kalamata Olives and Hazelnuts—a delightful combination of crunch, tang, and earthy richness. Freshly blanched green beans provide the perfect crisp-tender base, while smoky toasted hazelnuts and briny Kalamata olives add depth and character. Tossed in a zesty lemon-Dijon dressing with a hint of garlic and optional honey for balance, this salad is as refreshing as it is satisfying. Perfect for a light lunch, an elegant side dish, or a make-ahead option for entertaining, this recipe comes together in just 20 minutes and is sure to impress. Garnish with fresh parsley for a pop of color, and serve it chilled or at room temperature for the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 450 grams green beans
- 100 grams Kalamata olives
- 75 grams hazelnuts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
1. Fill a large pot with water and bring it to a boil. While waiting for the water to boil, trim the ends of the green beans.
2. Once the water is boiling, add the green beans and blanch them for 2-3 minutes, or until they are bright green and tender-crisp.
3. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool completely, then drain and pat dry with a towel.
4. While the green beans are cooling, heat a small skillet over medium-low heat. Add the hazelnuts and toast them for 3-4 minutes, shaking the pan occasionally, until they are golden and fragrant. Transfer to a cutting board, roughly chop, and set aside.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and black pepper to make the dressing.
6. In a large mixing bowl, combine the green beans, Kalamata olives (pitted and halved), and half of the toasted hazelnuts. Pour the dressing over the salad and toss to coat evenly.
7. Transfer the green bean salad to a serving platter or bowl. Sprinkle the remaining hazelnuts on top, along with chopped parsley if desired, as a garnish.
8. Serve immediately or cover and refrigerate for up to 2 hours before serving to allow the flavors to meld. Enjoy your Green Bean Salad with Kalamata Olives and Hazelnuts!
Nutrition Facts
Calories |
1297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3135 mg | 136% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 24.5 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1044 mg | 22% | |
*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.
