This green bean and asparagus salad is a fresh and flavorful side dish that is perfect for spring and summer. The combination of crisp green beans and tender asparagus, tossed with a tangy lemon dressing, makes for a light and refreshing salad. Serve it as a side dish or add grilled chicken or shrimp to make it a complete meal.
Ingredients
- 1 pound green beans, trimmed
- 1 pound asparagus, trimmed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1/4 cup sliced almonds, toasted
- 2 tablespoons fresh parsley, chopped
Directions
- Bring a pot of salted water to a boil. Add the green beans and cook for 3 minutes. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
- In the same pot of boiling water, add the asparagus and cook until tender-crisp, about 2-3 minutes. Drain and transfer to the bowl of ice water. Drain and pat dry.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the blanched green beans, blanched asparagus, and sliced almonds. Pour the dressing over the vegetables and toss gently to coat.
- Transfer the salad to a serving dish and garnish with chopped fresh parsley. Serve chilled or at room temperature.
