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Cold Green Bean Salad with Lemon Vinaigrette
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Prep Time:
15 minutes
Cook Time:
3 minutes
Total Time:
18 minutes
Refreshing green bean salad with tangy lemon dressing, creamy goat cheese, and crunchy almonds.
Ingredients:
  • ice as needed
  • 1 pound fresh green beans, trimmed
  • 1.5 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • zest of 1/2 lemon
  • 1 pinch sugar, or more to taste
  • 2 ounces soft goat cheese, crumbled
  • 0.25 cup toasted sliced almonds
Instructions:
  • Prepare a refreshing ice bath by filling a large bowl with ice water and set it aside.
  • 1. Boil a big pot of salted water. Add green beans and cook until they are tender-crisp, which should take about 3 to 4 minutes (make sure not to overcook them). Drain the green beans and transfer them to an ice bath to halt the cooking process. Set aside.
  • Combine olive oil, lemon juice, Dijon mustard, lemon zest, salt, pepper, and a pinch of sugar in a small bowl and whisk until well blended.
  • After draining green beans well, pat dry with a paper towel to enhance flavor absorption. Transfer to a bowl and gently toss with vinaigrette until coated evenly.
  • Serve the tossed green beans on a platter and top with goat cheese and almonds for an elegant finish.

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