Low Sodium Fresh Green Bean Salad with Lemon Vinaigrette
Brighten up your table with this *Low Sodium Fresh Green Bean Salad with Lemon Vinaigrette*! Bursting with flavor and packed with wholesome ingredients, this healthy salad combines tender-crisp blanched green beans, juicy cherry tomatoes, crunchy almonds, and aromatic fresh parsley. Tossed in a zesty, homemade lemon vinaigrette, featuring extra virgin olive oil, fresh lemon juice, and a hint of honey, this dish delivers a perfect balance of tangy and savory goodness—all while being low in sodium. Ready in just 20 minutes, including prep and cook time, it’s an easy, refreshing side dish that pairs beautifully with grilled proteins or stands alone as a light, nutrient-rich lunch. Perfect for heart-healthy diets or anyone seeking vibrant flavors with minimal salt, this salad is a celebration of fresh, simple ingredients at their best!
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 200 grams cherry tomatoes
- 0.5 medium red onion
- 50 grams almonds
- 20 grams fresh parsley
- 60 ml extra virgin olive oil
- 40 ml lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic
- 0.5 teaspoon black pepper
- 1 teaspoon honey
Instructions
Begin by washing and trimming the green beans, cutting off the stem ends. Prepare an ice bath by filling a large bowl with ice and cold water.
Bring a large pot of water to a boil. Add the green beans and blanch them for 2-3 minutes until they're bright green and tender-crisp. Immediately transfer them to the ice bath to stop the cooking process.
While the beans cool, halve the cherry tomatoes and thinly slice the red onion. Coarsely chop the almonds and finely chop the parsley. Set aside.
Prepare the lemon vinaigrette by combining the olive oil, lemon juice, lemon zest, minced garlic, black pepper, and honey in a small mixing bowl. Whisk until all ingredients are emulsified and well incorporated.
Drain the green beans well and pat them dry with a clean kitchen towel. Transfer them to a large salad bowl along with the cherry tomatoes, red onion, almonds, and parsley.
Pour the lemon vinaigrette over the salad. Toss everything together gently to ensure that the vegetables are well coated with the dressing.
Let the salad sit for about 5 minutes to allow the flavors to meld together, then serve immediately.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 33.2 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1868 mg | 40% | |
*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.
