GREEN BEANS AND ALMOND SALAD

GREEN BEANS AND ALMOND SALAD

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 40 minutes
Ready In: 1 hour
Accommodates: PHASE 1

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Let me just be honest, I never used to like green beans. However, I love this salad! There is so much flavor in this dish making it perfect for any meal. It also keeps beautifully in the refrigerator for a couple of days. So even if you think you don’t like green beans, I encourage you to go out on a limb and give this delectable little dish a try. Even my kids like this nutritious vegetable side dish, which you can imagine is a big deal for most kids.

INGREDIENTS

• 1/3 cup slivered almonds
• 1/4 cup coconut aminos

 

• 1 lb. green beans

• 1 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp coconut aminos
• 2 cloves garlic, minced
• 1/2 tsp dried ginger
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp scallions, diced
• 1/2 cup cilantro, chopped

DIRECTIONS

1. Over medium heat, toast almonds In a small nonstick skillet, about 4 minutes. Increase heat to medium high, add coconut aminos and stir until liquid has reduced. Transfer almonds to a plate and set aside to cool.
2. In a medium pot of boiling water, cook green beans until tender, approximately 5 minutes. Rinse the beans under cold water, drain and set aside in the refrigerator to cool. 
3. In a small bowl whisk together the oil, vinegar, 1 Tbsp coconut aminos, garlic, ginger salt and pepper. Pour over the green beans. Add the scallions and cilantro, toss until well blended. Cover and chill for 30 minutes. Sprinkle almonds over the dish once ready to serve.

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