What you need:
1/2 cup blanched and slivered almonds
1/2 cup cashew pieces
2 Tbsp coconut oil
4 Tbsp extra virgin olive oil, divided
1 garlic clove, minced
Zest and juice of 1 lemon
2 tablespoons finely chopped flat-leaf parsley
Flaky sea salt
1 1/2 pounds green beans, trimmed
Lightly toast almonds and cashews in a skillet over medium heat. Let cool, then crush with your hands into little pieces.
Heat 2 tablespoons of coconut oil in a skillet over medium heat. Add almonds, cashews, garlic, and lemon zest and cook, stirring constantly, until fragrant and golden. Remove from heat and stir in parsley. Set aside.
Place lemon juice in a small bowl and slowly whisk in the olive oil. Season to taste with salt and pepper. Set aside.
Prepare a bowl with ice and water. Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 2-4 minutes. Transfer the green beans to the bowl of ice water, let sit for a minute to stop the cooking then drain green beans, return to the pot, and toss with the lemon juice and olive oil vinaigrette.
Arrange green beans on a platter, drizzling with vinaigrette left at the bottom of the pot. Sprinkle almond and cashew crumble mixture on top. Enjoy!
Stay tuned to Cara's Kitchen because I will be posting healthy alternatives to your favorite holiday dishes!