Abundant at farm stands and in grocery stores, green beans are for everyone. I blanch them; they become softer but keep their bite and most of their nutrients. The Dijon vinaigrette is lemony and sweet from a dash of honey. It is a crunchy and flavour-packed dinner side that’s also lower in carbohydrates, ideal for dinnertime when we are often less active.
Ingredients (Serves 3):
1 bag of green beans
1 tbsp. cashew butter (optional)
1 tbsp. Dijon
2 tbsp. apple cider vinegar
1 lemon, juice and zest
2 tsp. honey
½ tsp. sea salt
¼ red onion, chopped
1 bunch of parsley
¼ cup walnuts
Directions:
Blanch the green beans by boiling a kettle of water. Pour the water over a bowl of green beans and allow to cook for only 3 – 4 minutes. Drain the green beans, chill for 5 minutes.
To make the vinaigrette, whisk together the cashew butter, dijon, apple cider vinegar, lemon juice and zest, honey and sea salt.
Combine chilled green beans, chopped red onion, parsley and walnuts. Once combined, drizzle with vinaigrette and serve.
Sarah Wight is a qualified Nutritional Therapist. Follow her on instagram at swnutrition.bm
