Teresa's Recipes
Green Bean and Fennel Salad
Celebrate the vibrant flavors of summer with this delightful Green Bean and Fennel Salad. Crisp green beans and aromatic fennel come together in a refreshing medley, enhanced by a tangy lemon vinaigrette that dances on your palate. Topped with toasted almonds and fresh parsley, this salad not only looks stunning but also offers a perfect balance of textures and flavors. Historically, fennel has been cherished since ancient times for its culinary and medicinal properties, making this dish a delightful nod to the past.
Ingredients
- 1 pound, trimmed Green beans
- 1, thinly sliced Fennel bulb
- 1/2, thinly sliced Red onion
- 1/3 cup, chopped Toasted almonds
- 1/4 cup, chopped Fresh parsley
- 1, juiced Lemon
- 1/4 cup Extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Calories: 180
- Fat: 14g
- Carbs: 12g
- Protein: 4g
- Sodium: 150mg
- Sugar: 3g
Instructions
- 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.
- In a large mixing bowl, combine the cooked green beans, thinly sliced fennel, and red onion.
- 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.
- Pour the vinaigrette over the green bean mixture and gently toss to ensure the vegetables are evenly coated.
- Garnish with the toasted almonds and freshly chopped parsley before serving.
- For an extra pop of flavor, consider adding crumbled feta cheese or slices of avocado.
Tips
- For added flavor, consider marinating the fennel in the vinaigrette for 15 minutes before mixing it with the green beans.
- Try substituting the honey with maple syrup for a vegan version of the salad.