For a dairy free version of this delicious salad, use unsweetened almond milk instead of dairy milk or cream.
Prep time: 6 – 8 minutes
Cooking time: 4 minutes
Servings: 4 to 6
1 lb green beans, trimmed
1 green onion, chopped
18 to 20 grape tomatoes, cut in half
2 Tbsp sliced almonds
2 Tbsp dried basil, crushed
2 Tbsp freshly squeezed lemon juice
1 Tbsp maple syrup
2 Tbsp 2% milk, homo milk or cream (or unsweetened almond milk)
½ tsp sea salt
- Cook the green beans in boiling water for 3 to 4 minutes. Drain and rinse in cold water. Drain again.
- In a medium sized bowl combine beans, onion and tomatoes.
- In a small bowl whisk together dressing ingredients. Pour over the green beans mixture.
- Sprinkle with sliced almonds and serve.