Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Green Bean and Toasted Hazelnut Salad

A great salad alternative for those against traditional lettuces from the Natural Gourmet Institute

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

Green Bean and Toasted Hazelnut Salad

Recipe by Chef Olivia Roszkowski, Natural Gourmet Institute

Servings
Six half-cup servings

Ingredients

  • 2 tablespoons hazelnuts
  • 3/4 pound green beans, stemmed and cut in half diagonally
  • 2 1/4 teaspoons mustard
  • 1 1/2 teaspoons balsamic vinegar
  • 1/8 teaspoon sea salt
  • 1 tablespoon and 1 teaspoon extra virgin olive oil
  • 1 tablespoon flax oil
  • 1 teaspoon hazelnut oil
  • 1/4 cup minced red onion

Preparation

1. Preheat oven to 325° F.

2. Roast nuts until centers are golden brown, about 20 to 25 minutes. Set them aside to cool; then place them in a towel and rub between palms to loosen skins.

3. Blanch beans in salted water until tender, about 4 to 6 minutes. Shock and drain.

4. In small bowl, combine mustard, vinegar and salt. Whisk in oils until emulsified.

5. Place beans in a medium bowl. Pour dressing over beans; toss to combine.

6. Chop nuts coarsely and add to beans along with onion, right before serving.

7. Adjust seasonings and serve.

See Also: Wild Rice Salad with Slivered Almonds and Currants

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g