Since most of the dishes we make for the Holidays tend to be a little on the heavy side I like to make one or two dishes that are delicious, easy and provide a ton of nutrition to help balance everything out! Green beans are a staple during the Holidays but most commonly in the form of green bean casserole…. Don’t even get me started on just how scary green bean casseroles ingredients are!! So instead of using pre made/packaged fried onions and cream of mushroom ‘soup’, we are using real ingredients like olive oil, almonds and lemon juice! It doesn’t get anymore simple than that!!
- 1.5 pounds of green beans, trimmed
- 1/2 cup blanched and slivered almonds
- 4 tablespoons extra Virgin olive oil, divided
- 2 cloves of garlic minced
- 1/3 cup breadcrumbs
- Juice of 1 lemon
- 2 tablespoons of finely chopped flat-leaf parsley
- Sea salt
- In a skillet on medium heat lightly toss almonds, let cool, then transfer to a food processor and process until almonds are finely chopped.
- Heat 1 tablespoon of olive oil in a skillet over medium heat and add in almonds, breadcrumbs, and garlic and cook until fragrant and golden (about 3-5 minutes). Remove from the stove, stir in parsley and set aside.
- Using the remaining olive oil, place in a small bowl and whisk adding the juice from 1 lemon and season with salt and pepper, set aside.
- In a large pot of salted water, bring to a boil and add in the green beans. Cook for 5 minutes or until tender, drain green beans and return to the pot. Toss green beans with the lemon juice and olive oil vinaigrette.
- Arrange the green beans on a platter and sprinkle the almond and breadcrumb mixture on top. Serve and Enjoy!
- To save some calories, place almond breadcrumbs in a separate serving dish and let people add them as they desire.
- To make this dish more paleo friendly, you can also leave out the breadcrumbs and add 1/2 cup of almonds.
To save calories you can also put the almond breadcrumbs in a small serving dish and let people add their desired amount!