This green bean salad is a favourite—simple yet bursting with fresh flavours from the sweet and tangy herb dressing, complemented by creamy feta and crunchy almonds.
Green Bean and Rocket Salad with a Herby Dressing, Roasted Almonds and Feta
- 15 minutes
- 4-6
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Ingredients
- 250g green beans (1 bag)
- 60g of rocket (½ bag)
- 100g feta (crumbled)
- ¼ cup of dry roasted almonds (roughly chopped)
Dressing
- 3 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1 lemon (juice and zest)
- 2 Tbsp mint (finely chopped)
- 2 Tbsp coriander (finely chopped)
- 2 Tbsp basil (finely chopped)
- 2 tsp coconut sugar
- Pinch of salt and pepper
Method
- Start by removing the ends from the green beans and steam for 3-4 minutes until cooked through, but they still have a crunch to them. As soon as they have cooked, transfer them into a bowl of iced water for a couple of minutes before draining and setting aside.
- To make the dressing, add all the ingredients into a glass jar and shake well to combine. Pour the dressing over the green beans.
- Add the rocket, goat cheese and almonds to the salad; toss well.
Variations
- Swap rocket for spinach.
- Swap almonds for roasted pistachios.
- Swap basil for parsley in the green bean salad.
- To make the salad dairy free swap feta for diced avocado.
