Green Bean and Fennel Salad

Ingredients

Green beans

1 pound, trimmed

Fennel bulb

1, thinly sliced

Red onion

1/2, thinly sliced

Toasted almonds

1/3 cup, chopped

Fresh parsley

1/4 cup, chopped

Lemon

1, juiced

Extra virgin olive oil

1/4 cup

Dijon mustard

1 tablespoon

Honey

1 teaspoon

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a pot of salted water to a boil. Add the trimmed green beans and cook for 2-3 minutes, until they are crisp-tender. Immediately drain and rinse them under cold water to halt the cooking process.
2. In a large mixing bowl, combine the cooked green beans, thinly sliced fennel, and red onion.
3. In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper to create a zesty vinaigrette.
4. Pour the vinaigrette over the green bean mixture and gently toss to ensure the vegetables are evenly coated.
5. Garnish with the toasted almonds and freshly chopped parsley before serving.
6. For an extra pop of flavor, consider adding crumbled feta cheese or slices of avocado.