Go Back
–+ servings
Green Bean Salad | Real Food RN

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads
Cuisine Gluten-Free, Paleo
Servings 2 people
Calories 260 kcal

Equipment

Ingredients
  

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.


    Green Bean Salad | Real Food RN

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