Nut-Free Fresh Green Bean Salad with Lemon Vinaigrette
Bright, crisp, and bursting with fresh flavors, this Nut-Free Fresh Green Bean Salad with Lemon Vinaigrette is the perfect healthy side dish for any occasion. Tender green beans are blanched to perfection, keeping their vibrant color and crunch, then tossed with sweet cherry tomatoes, zesty red onion, and a tangy homemade lemon vinaigrette made with Dijon mustard and honey for a delightful balance of flavors. Finished with a sprinkle of chopped parsley for a herbaceous touch, this salad is not only quick to prepare—ready in just 25 minutes—but also entirely nut-free, making it an allergy-friendly option for picnics, potlucks, or weeknight dinners. Serve it chilled for a refreshing bite that pairs flawlessly with grilled meats or roasted dishes.
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Ingredients
- 500 grams fresh green beans
- 250 grams cherry tomatoes
- 1 small red onion
- 1 medium lemon
- 60 ml extra virgin olive oil
- 10 grams Dijon mustard
- 10 grams honey
- 15 grams fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 ml cold water
Directions
Step 1
Start by trimming the ends off the fresh green beans and cutting them into bite-sized pieces.
Step 2
Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the green beans and cook for 3 to 4 minutes, until they are bright green and just tender.
Step 3
While the beans are cooking, prepare an ice bath by filling a large bowl with the 500 ml of cold water and plenty of ice cubes.
Step 4
Once the green beans have finished cooking, quickly transfer them to the ice bath to stop the cooking process. Let them cool for about 5 minutes.
Step 5
While the green beans are cooling, halve the cherry tomatoes, slice the small red onion thinly, and chop the fresh parsley finely.
Step 6
For the lemon vinaigrette, zest and juice the lemon into a small bowl. Add 60 ml of extra virgin olive oil, 10 grams of Dijon mustard, 10 grams of honey, salt, and black pepper. Whisk together until well combined.
Step 7
Drain the green beans and pat them dry with a clean kitchen towel or paper towels.
Step 8
In a large serving bowl, combine the blanched green beans, cherry tomatoes, and sliced red onion.
Step 9
Pour the lemon vinaigrette over the salad and toss to coat all ingredients evenly.
Step 10
Sprinkle the chopped fresh parsley over the salad as a garnish.
Step 11
Serve immediately or chill in the refrigerator for up to 2 hours before serving to allow the flavors to meld together.
Nutrition Facts
| Serving size | (1521.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 800.5 |
| Total Fat 60.0g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2669.2mg | 0% |
| Total Carbohydrate 70.8g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 37.5g | |
| Protein 13.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 303.1mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 2032.4mg | 0% |
Source of Calories