Best 3 Green Bean And Hazelnut Salad Recipes
Are you looking for a light and flavorful summer salad that's packed with nutrition? Look no further than this Green Bean and Hazelnut Salad. This vibrant dish is made with fresh green beans, crunchy hazelnuts, tangy red onion, and a simple vinaigrette dressing. It's a great way to enjoy the bounty of summer produce and get your daily dose of vitamins and minerals. Plus, it's easy to make and can be served as a side dish or a main course. And if you're looking for a vegan or vegetarian option, simply omit the bacon.
In addition to the Green Bean and Hazelnut Salad, the article also includes recipes for:
* **Green Bean Salad with Tomatoes and Feta:** This classic salad is a refreshing and easy side dish that's perfect for potlucks and picnics.
* **Green Bean Salad with Lemon-Tahini Dressing:** This flavorful salad is made with roasted green beans, chickpeas, and a tangy lemon-tahini dressing. It's a great source of plant-based protein and healthy fats.
* **Green Bean Salad with Bacon and Hard-Boiled Eggs:** This hearty salad is a great option for a main course or a side dish. It's packed with protein and flavor, and it's sure to satisfy even the hungriest appetites.
So whether you're looking for a light and refreshing salad or a hearty and filling main course, you're sure to find a recipe in this article that you'll love.
GREEN BEAN AND HAZELNUT SALAD
Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.
Provided by Diane Carlson
Categories Side Vegetarian Quick & Easy Dinner Lunch Green Bean Spring Healthy Hazelnut Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F with rack in middle.
- Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
- Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
- Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
- Do Ahead
- Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.
GREEN BEANS WITH HAZELNUTS AND LEMON
The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!
Provided by Christina
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
- Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 6.9 g, Fat 6.4 g, Fiber 3.4 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 5.2 mg, Sugar 1.4 g
GREEN BEAN AND HAZELNUT SALAD
With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.
Provided by Annacia
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F with rack in middle.
- Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness).
- Cool to warm, then rub off any loose skins in a kitchen towel.
- Coarsely chop nuts.
- Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes.
- Transfer to an ice bath to stop cooking.
- Drain and pat dry.
- Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking.
- Add beans, nuts, and onion and toss well.
- Season with salt and pepper.
- *NOTE: Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.
Nutrition Facts : Calories 156.8, Fat 13.5, SaturatedFat 1.4, Sodium 109.7, Carbohydrate 8.5, Fiber 3.8, Sugar 2, Protein 2.8
Tips:
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your salad will taste. Look for crisp, tender green beans, crunchy hazelnuts, and flavorful herbs.
- Don't overcook the green beans: Green beans should be cooked until they are tender-crisp, not mushy. Blanching them in boiling water for a few minutes is a great way to achieve this.
- Toast the hazelnuts: Toasting the hazelnuts brings out their flavor and makes them more fragrant. You can toast them in a pan on the stovetop or in the oven.
- Use a good quality olive oil: Olive oil is a key ingredient in this salad, so it's important to use a good quality one. Look for an extra virgin olive oil that is fruity and flavorful.
- Season the salad to taste: The amount of salt and pepper you add to the salad will depend on your personal preferences. Taste the salad before serving and adjust the seasonings as needed.
Conclusion:
This green bean and hazelnut salad is a delicious and healthy way to enjoy fresh summer produce. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish. The combination of green beans, hazelnuts, herbs, and cheese is both flavorful and satisfying. So next time you're looking for a new salad recipe, give this one a try!
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