Green Bean Salad

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.

Green Bean Salad

Kate

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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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Salads

Cuisine Gluten-Free, Paleo

Servings 2 people

Calories 260 kcal

Equipment

• Large Serving Platter
• Stainless Steel Grater
• Mixing Bowl
• Colander
• Medium Saucepan
• Ceramic Knives
• Parchment Paper
• Aluminum Baking Sheet Pan

Ingredients

  

1x2x3x

• 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

 

• Preheat the oven to 180°C/355°F and line a small baking tray with parchment paper.
• 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.
• 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.
• Halve the lemon segments so you have smaller pieces. Add them to a small bowl with the crushed garlic and grated ginger.
• Stir in the olive oil and honey.
• If adding some salad leaves, spread them out on a serving platter.
• Add the green beans and drizzle the lemony garlic/ginger mixture all over. Season with salt and pepper.
• Top with the chopped macadamias and serve.
  
  
  
  

Nutrition

Serving: 1gCalories: 260kcalCarbohydrates: 10gProtein: 3gFat: 25gSaturated Fat: 3.5gSodium: 105mgFiber: 4gSugar: 5g

Keyword gluten-free green bean salad, green bean salad, paleo green bean salad

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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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