Green bean, roast tomato and almond salad
Discover a delightful Green Bean, Roast Tomato, and Almond Salad recipe that's perfect for any occasion. Made with fresh cherry tomatoes, crisp green beans, crunchy almonds, and a simple olive oil and vinegar dressing. A healthy, flavorful dish ready in minutes!
- 26 Jan 2025
- Cook time 6 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Green bean, roast tomato, and almond salad is a refreshing and nutritious dish that's perfect for any occasion. This recipe combines the vibrant flavors of roasted cherry tomatoes, crunchy green beans, and toasted almonds, all dressed in a simple olive oil and vinegar dressing. It's a quick and healthy dish that's both vegan and gluten-free.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the cherry tomatoes and green beans thoroughly.
- Trim the ends of the green beans if not already done.
- Place the cherry tomatoes on a baking sheet.
- Drizzle 1 tablespoon of olive oil over the tomatoes. Toss gently to coat them evenly.
- Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are blistered and slightly caramelized. Remove from the oven and set aside to cool.
- While the tomatoes are roasting, bring a pot of water to a boil.
- Add a pinch of salt to the water.
- Add the green beans to the boiling water and cook for about 3-4 minutes, or until they are tender-crisp.
- Drain the green beans and immediately plunge them into a bowl of ice water to stop the cooking process and maintain their bright green color. Drain again and set aside.
- In a dry skillet over medium heat, toast the almonds until they are golden brown and fragrant, about 3-5 minutes. Stir frequently to prevent burning. Once toasted, remove from the skillet and let them cool slightly.
- In a large mixing bowl, combine the roasted cherry tomatoes, green beans, and toasted almonds.
- Drizzle with the remaining 1 tablespoon of olive oil and 1 tablespoon of vinegar.
- Toss gently to mix and ensure everything is evenly coated.
- Transfer the salad to a serving dish or platter.
- Enjoy it as a side dish or a light main course!
Tips:
- Ensure the green beans are blanched properly to retain their bright green color and crunchiness.
- Roast the cherry tomatoes with olive oil until they start to blister for the best flavor.
- Toast the almonds lightly on a dry pan to enhance their natural nutty flavor.
- For added flavor, you can sprinkle freshly ground black pepper and sea salt to taste.
- Feel free to add some fresh herbs like basil or parsley for a burst of freshness.
This Green Bean, Roast Tomato, and Almond Salad is a delightful mix of textures and flavors that is sure to please. It's an effortless yet elegant dish that makes a great addition to any meal or can be enjoyed on its own. Follow the tips provided to perfect this simple and delicious salad that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 4.82g | 3% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 4.24g | 11% |
| Sugar 4.32g | 4% |
| Fat | |
| Fat 14g | 17% |
| Saturated 1.56g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 22mg | 4% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 1.37mg | 9% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 16mg | 18% |
| Vitamin E 4.44mg | 30% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 1.34mg | 12% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 390mg | 12% |
| Selenium, Se 0.96ug | 2% |
| Sodium, Na 7mg | 0% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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