This is a lovely side dish that showcases humble green beans. It boasts bold, interesting flavors and you will love the crunch that the chopped, toasted macadamia nut garnish offers. As a side dish, it can be served cool or at room temperature, meaning you can make it ahead of time.

Chef Tips:

• Do not overcook the green beans; they should retain their crispness and bright green color.
• Cutting only the fleshy lemon segments from a lemon is easier than you think. Simply cut off the top and bottom of a lemon. Then, use a sharp knife to slide away the peel (cutting downwards), trying not to cut into the flesh too much. Once done, cut away any white pith. Then, use a small knife to cut between the segmented areas, ensuring no’ membranes’ are attached to the segments. Then, remove any pips.

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Yield: Serves 2 as a side salad

Green Bean Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Green Bean Salad combines crisp green beans with macadamia nuts, lemon, and a vibrant dressing of garlic, fresh ginger, olive oil, and honey. This delightful dish is perfect as a standalone or served over salad leaves, offering a refreshing crunch with a hint of zesty sweetness.

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Ingredients

• 1 oz macadamia nuts
• 4.2 oz green beans, trimmed
• 1 lemon, segments only (see Chef Tip)
• 1 garlic clove, crushed with a garlic press
• 2 tsp finely grated fresh ginger
• 2 TB olive oil
• 1 tsp raw honey
• Salad leaves (optional)
• Sea salt
• Freshly ground black pepper

Instructions

1. Preheat the oven to 180°C/355°F and line a small baking tray with parchment paper.
2. Spread the macadamia nuts on the tray and toast in the oven until golden, approx. 5-7 minutes. Remove from the oven and leave to cool. Once cool, roughly chop.
3. Meanwhile, bring a pan of salted water to a boil over high heat. Add the green beans and cook for 4-6 minutes (depending on their thickness). Drain in a colander and set aside.
4. Halve the lemon segments so you have smaller pieces. Add them to a small bowl with the crushed garlic and grated ginger.
5. Stir in the olive oil and honey.
6. If adding some salad leaves, spread them out on a serving platter.
7. Add the green beans and drizzle the lemony garlic/ginger mixture all over. Season with salt and pepper.
8. Top with the chopped macadamias and serve.
   
   
   

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• 
  Large Serving Platter
• 
  Stainless Steel Grater
• 
  Mixing Bowl
• 
  Colander
• 
  Medium Saucepan
• 
  Ceramic Knives
• 
  Parchment Paper
• 
  Aluminum Baking Sheet Pan
• 
   Black Pepper
• 
  Fine Ground Celtic Sea Salt
• 
  Raw Honey
• 
  Olive Oil
• 
  Raw, Unsalted Macadamia Nuts

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 260Total Fat: 25gSaturated Fat: 3.5gSodium: 105mgCarbohydrates: 10gFiber: 4gSugar: 5gProtein: 3g

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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