Popular Conditions & Diets
Ingredients
9
Time
10m
Serves
6
Recipe by Fran Allen
Ingredients
9
Time
10m
Serves
6
1 lb
Green Beans
trimmed
1/4 cup
Raw Pecan Halves
2 Tbsp
Extra-Virgin Olive Oil
1 tsp
Dijon Mustard
1
Garlic Clove
minced
1 Tbsp
Side
Holiday
Lemon Juice
1 Tbsp
Sea Salt
1 tsp
Sea Salt
1 Tbsp
Lemon Zest
1
In a small pan on medium heat, toast your pecan halves until golden and fragrant. Remove the pecans from the heat, roughly chop and set aside. Fill a medium pot with water and bring to a boil. Once boiling add 1 Tbsp of salt and your trimmed green beans. Cook the beans briefly (1-2 minutes) until bright green then drain and rinse under cold water.
2
In a large bowl combine the olive oil, mustard, garlic, 1 tsp salt and lemon juice. Stir until the ingredients are emulsified. Then add the green beans and coat with the dressing. Fold in the pecans and the lemon zest and serve.
3
If you like, you can add a pinch of chili flakes or fresh herbs on top for serving.
4
*for a nut free option, use ¼ cup pumpkin seeds or raw buckwheat groats in place of the pecans in the recipe.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
