Green Bean, Hazelnut, And Mint Salad With Lemon Dressing – a delicious recipe with hazelnuts, green beans, mint leaves, lemon juice, salt, hazelnut oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 375u00b0. Spread nuts out on a baking pan and bake until golden under skins (break one to test), 10 to 15 minutes. When nuts are cool enough to handle, rub in a kitchen towel to remove as many skins as possible. Chop coarsely and set aside.
2
In a 4- to 6-quart pot over high heat, bring 3 quarts salted water to a boil. Add green beans and cook until just crisp-tender, 4 to 7 minutes. Drain in a colander and plunge beans into a bowl of ice water to cool. Drain again and set aside.
3
In a small bowl, stir together the mint leaves, lemon peel, lemon juice, and salt to make the dressing. Drizzle in the hazelnut oil, whisking constantly.
4
In a large bowl, gently toss the beans with dressing and hazelnuts. Serve at room temperature.
5
Note: Nutritional analysis is per serving.
6
Wine pairing: A slightly oaked version of Sauvignon Blanc
283
kcal
Calories
15
g
Fat
34
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup hazelnuts, 8 cups packed green beans (about 3/4 lb.), stems trimmed and strings removed, 2 tablespoons chopped mint leaves, 1 tablespoon grated lemon peel, and more.
Yes, Green Bean, Hazelnut, And Mint Salad With Lemon Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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