Green Bean and Hazelnut Salad
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
Green beans
3.53 oz
Hazelnuts
2 tbsp
olive oil
2 tbsp
lemon juice
2 cloves
garlic
1 tsp
salt
0.5 tsp
black pepper
Directions
Step 1
Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until crisp-tender. Drain and rinse with cold water to stop the cooking process.
Step 2
In a small skillet, toast the hazelnuts over medium heat for 5 minutes, or until fragrant. Let cool, then roughly chop.
Step 3
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
Step 4
Add the green beans and chopped hazelnuts to the bowl with the dressing. Toss to coat evenly.
Step 5
Serve the salad immediately or refrigerate for later use.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
6 g
(24
kcal)
Carbohydrates:
12 g
(48
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.5292 g | 0.11% |
| Sodium | 13.23 mg | 2.65% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.1323 g | 0% |
| Protein | 0.2646 g | 0.31% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 11.025 mg | 2.21% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1764 mg | 1.18% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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