People ask me for this recipe a lot. I think the secret is using good quality ingredients, and you can never go wrong with lemon juice and olive oil. It’s great with wild salmon and chicken – or really anything that goes well with lemon. You can make it really simple by buying the pre-cut green beans in your produce aisle.
- 3 cups french cut or traditional style green beans
- 2 cloves garlic, minced
- juice of one lemon
- 1/8 cup extra virgin olive oil
- sea salt – I prefer the larger crystals for this recipe, like Falksalt
- Optional – good quality goat’s feta
Blanch the green beans so they are still crisp and run under cool water. Set aside while you make the dressing.
In your serving bowl, combine the fresh lemon juice and minced garlic. The lemon will “cook” the garlic a bit, so it’s not so pungent. Then whisk in the EVOO.
When you’re ready to serve, toss in the beans and add sea salt to taste. If you’re using feta cheese, add that here, too. Enjoy!
Note: for paleo and Whole30, omit the feta cheese