Maureen's Warm Citrus Green Bean Salad/ Side Dish- with Almonds and Lemon Dressing

Some of my earliest kitchen memories are at my grandmother’s table, stringing and slicing scarlet runner beans and butter beans side by side. Nana would cook them simply — boiled and served plain — or bottle them for later. That kind of unfussy, seasonal cooking shaped the way our family ate.

My mum, Nana’s daughter-in-law, began cooking much the same way: boiling, roasting and mashing vegetables just as both my grandmothers had done. Over time, though, she grew confident and adventurous in the kitchen, experimenting with new flavours and techniques. This green bean dish became a firm family favourite, adapted with asparagus or courgette batons as the seasons changed, but always anchored by bright citrus, good olive oil and a handful of toasted almonds.

Ingredients  

• 450g green beans, trimmed
• 1 tbsp olive oil
• ⅓ cup sliced almonds, lightly toasted
• 2-3 spring onions sliced into 1cm pieces
• 2 cloves garlic, crushed
• Salt to taste

Citrus Dressing

• ¼ cup olive oil
• juice and zest of 1 lemon or yuzu
• Salt & freshly ground pepper to taste 

Method   

1. Bring a large saucepan of water to the boil and season lightly with salt.
2. B Add the green beans and blanch for 3-4 minutes, stirring occasionally, until they are bright green and just crisp.
3. While the beans are cooking, whisk together all the dressing ingredients in a small bowl. Set aside
4. Heat the olive oil in a wide frying pan over medium–low heat. Add the sliced almonds and spring onions and sauté gently for about 2 minutes, until fragrant and lightly golden.
5. Reduce the heat and add the garlic, cooking for a further minute, taking care not to let it colour.
6. Using tongs, transfer the blanched green beans directly from the pot into the frying pan. Toss gently to coat with the almond mixture and warm through.
7. Transfer to a serving bowl and drizzle over the citrus dressing just before serving.

Serve warm.

Photo Above: Green beans with lemon zest, lemon juice dressing and almonds.

Seasonal Variations

• Asparagus: Substitute green beans with asparagus spears, blanched for 2–3 minutes until just tender.
• Courgette: Use courgette batons instead of beans. Lightly sauté rather than blanch, then continue with the recipe as written.
• Mixed Greens: Combine green beans with asparagus tips for a vibrant spring version.
• This dish works best with whatever is freshest and in season — a simple approach that lets good produce (and great citrus) do the talking