Wednesday, June 23, 2010

Lemon-Walnut Green Bean Salad

Today was the first really warm day we have had this year! Beautiful and sunny. A perfect day for a light vegetable salad. Blanched green beans, lemon zest, a dash of olive oil, and roasted walnuts create this refreshing summer salad, perfect for picnics in the park or summer barbecues.

My good friend Pavlina Ortiz stopped over today with her two boys. She is an amazing photographer specializing in babies, children, and families. I've been working with her to improve my photography. Plus, she is letting me try out some of her lenses! Today's photos were shot with her 50mm f/1.4D lens. Such fun! And still so much more to learn.

This green bean salad would pair well with barbecued chicken made with my Homemade Chipotle Barbecue Sauce, a Cold Spaghetti Salad, a fresh, baby green salad dressed with my Pepper-Mint Dressing, and quite possibly Watermelon Sorbet for dessert!
Lemon-Walnut Green Bean Salad

This salad is very quick to prepare and quite addicting to eat. Blanching green beans for a few minutes cooks them perfectly so they still have a bit of crispness to them. I always run them under icy cold water, using a colander, to stop the cooking process. This salad can be made ahead of time though I would suggest leaving the walnuts out until you are ready to serve. Otherwise they will get quite soggy within a few hours.

1 1/2 pounds fresh green beans, ends trimmed
1 cup walnuts
2 to 4 tablespoons snipped fresh chives
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon Herbamare
freshly ground black pepper

Preheat oven to 400 degrees F.

Bring a medium sized pot of water to a boil. Add the green beans and blanch for about 4 to 5 minutes or until desired doneness. Drain using a colander and run under icy cold water to stop the cooking process. Place into a large bowl.

Place the walnuts into an 8 x 8-inch baking dish and roast for about 10 minutes in the preheated oven. Place on a plate to cool, then chop. Add to the green beans.

Add the remaining ingredients to the bowl and toss together well. Serve and enjoy! Source:

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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. This salad looks delicious, sounds perfect for a potluck I am attending this weekend!

  2. This sounds awesome! I agree, it would be great with barbequed chicken (I love your BBQ sauce recipe!).

  3. That looks absolutely delicious, Ali! The flavors are some of my favorites.

    The photos are fantastic as usual. Always great to have a visit with a good friend. :-) Must check out her site--thanks!


  4. Thank you for this recipe! I made it last night and was so happy to have plenty for lunch leftovers today. It was easy, fast, and delicious!!


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