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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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
| Serving size | (719.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1296.9 |
| Total Fat 116.4g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3135.0mg | 0% |
| Total Carbohydrate 61.8g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 24.5g | |
| Protein 19.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 396.7mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 1043.5mg | 0% |
Source of Calories