Fresh, vibrant, and delicious. This quick and easy green bean salad with dill vinaigrette is the perfect spring veggie.
Spring is one of the best produce seasons because it’s ripe with fresh and flavourful veggies. The best season to make salads that you’ll actually like. This green bean salad with dill vinaigrette is a new favourite. It’s really easy to put together, keeps in the fridge really well, and is packed with flavour.
You start by toasting almonds until golden brown. Then you will blanch, then shock the green beans to achieve that beautiful vibrant green and crunchy texture. Then as they sit in an ice water bath you can make the dressing. We like to use an immersion blender to get a smooth and creamy consistency but a mini food processor or blender also works. Once the dressing is done all that’s left is to put the salad together.
Why you’ll love this recipe:
- Packed with fresh flavours!
- Quick and easy to make.
- Stores in the fridge super well.
Top tips for making a green bean salad with dill vinaigrette:
- Toast the almonds ahead. Then you almonds should be cooled down before adding them o the salad. To make things easier, we like to toast the almonds 1-2 days before you plan to serve so they’re ready to go.
- Don’t overcook the beans. They don’t take too long to cook, you’re looking for a bright green colour and tender-crisp texture. Once cooked, remove them from the boiling water and immediately soak them in ice water – this will lock in the colour and prevent them from cooking further.
- Use a blender for a creamy vinaigrette. For a creamy consistency use a blender (hand or otherwise) to combine the dressing. This whips the olive oil just enough to have a the perfect texture.
- Generously toss in the dressing. Don’t be afraid to really pour on the dressing, it’s bursting with fresh flavours that you can’t have too. Much of.
Ingredient Notes:
- Green Beans – We recommend finding as local a source as possible.
- Almonds – Sliced almonds are the best, but slivered also works.
- Vegan Feta – We use the Nafsika’s Garden brand, but your favourite vegan feta will work.
- Olive Oil – A neutral oil also works for this recipe like avocado oil or grapeseed oil.
- White Wine Vinegar – You can substitute with apple cider vinegar.
- Fresh Dill – If you don’t like dill, we don’t think this is the recipe for you. We also don’t recommend using dried dill, fresh dill offers the right flavour for this spring salad.
- Dijon Mustard – Yellow mustard will also work, but it will change the flavour slightly.
- Maple Syrup – Any sweetener will work, but again may change the flavour slightly.
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How to make a Green Bean Salad with Dill Vinaigrette:
Easy Green Bean Salad with Dill Vinaigrette
This bright and vibrant spring green bean salad with dill vinaigrette, vegan feta, and toasted almonds is loaded with fresh flavours.
Print Pin ItServings: 4 servings
Ingredients
Toasted Almonds
- ⅓ cup sliced almonds
- 1 tbsp olive oil
- pinch salt & pepper, to taste
- ¼ tsp cayenne pepper
Green Beans
- 680 g green beans, ends trimmed
Dill Vinaigrette
- ¼ cup olive oil
- 2 tbsp white wine vinegar
- 3 sprigs fresh dill
- 2 tsp dijon mustard
- 1 tbsp maple syrup
- pinch salt & pepper, to taste
Toppings
- ¼ cup vegan feta cheese, crumbled
Instructions
- Preheat the oven to 350°F and line a 1/8th sheet pan with parchment paper or a silicone baking mat. Set aside.
- Toss sliced almonds with olive oil, salt, pepper, and cayenne. Spread into a single layer on the prepared baking sheet.
- Once the oven has reached temp, bake the almonds until golden brown, about 5-8 minutes. Once golden remove from the oven and let rest on the pan until room temperature. You can store these in an air tight container for later or continue to the next step to prep the salad for now.
- In a medium saucepan, bring salted water to a rolling boil over medium-high heat.
- While the water gets to a boil, prepare a bowl of ice water big enough to fit all the green beans. You want a lot of ice to ensure it keeps the water very cold, this is what will lock in the beautiful vibrant green.
- Blanch the green beans in the boiling water for 3-5 minutes or until a vibrant green and tender-crisp texture. Once cooked removed immediately from the boiling water into the prepared bowl of ice water. Let sit in the water until ice has fully melted.
- While the green beans rest in the ice water, prepare the dill vinaigrette. To a jar, big enough to fit an immersion blender or use a blender instead, add olive oil, white wine vinegar, Dijon mustard, fresh dill, maple syrup, salt, and pepper. Blender until desired consistency.
- Drain and pat dry the green beans. In a bowl combine the cooked green beans with the dressing and toss to coat. Transfer to your serving dish then top with crumbled vegan feta and toasted almonds.
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