Crisp Green Bean Salad Recipe With Creamy Avocado Dressing & Garlic Panko Crisps Salads Side Dishes Vegetarian Vegetables Gluten-free Farm to Table Recipe

Fresh green beans are plentiful right now at all the grocery stores and farmers markets. That fresh fact got me looking for new and healthy green bean recipes. This easy green bean salad recipe with creamy avocado dressing and a crispy panko topping really changed up my side dish game. The crunchy green beans, creamy avocado dressing, crisp garlic panko crumbs and salty Parmesan are a match made in heaven. The vegetable salad had simple prep and was on the table in about 20 minutes.

To make this farm-fresh green bean salad you need to gather the following simple ingredients: fresh green beans, Parmesan cheese, an avocado, mayo or Greek yogurt, water, garlic, Dijon mustard, a lemon for juicing, panko breadcrumbs, garlic powder, parsley flakes, olive oil, salt and black pepper.

This crispy vegetable side dish is the perfect choice for lunch or dinner, and you get the health benefits avocado, the health benefits of green beans and the health benefits of Greek yogurt if you chose that over mayonnaise. Serve the dressed up green beans as a side dish with your favorite protein or as a vegetarian dinner.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 12 - 16 ounces fresh green beans, ends trimmed
• 1/4 - 1/2 cup freshly grated Parmesan cheese

Dressing

• 1 small avocado, pitted and peeled
• 1/4 cup mayonnaise or plain Greek yogurt
• 1/4 cup water
• 2 cloves garlic
• 1/2 tablespoon Dijon mustard
• 1 lemon, juiced (about 2 tablespoons)

Panko Crisps

• 1 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1 teaspoon parsley flakes
• 2 tablespoons olive oil

Recipe Notes

• You'll have enough dressing for up to a pound of green beans.

• Save any leftover avocado dressing and use it on salads or as a dip for fresh vegetables.

• For a gluten-free salad, use gluten-free panko breadcrumbs.

• You could skip the ice bath step, but it does keep the green beans a nice bright color and stops the cooking process.

• For spice, add some crushed red pepper flakes to the dressing and/or panko crisps. 

Here's how to make it: 

1. To make the dressing, put all the ingredients into a blender. Season with salt and black pepper.
2. Blend until smooth. Set aside.
3. To make the panko crisps, heat the olive oil in a skillet or saucepot. Add the panko, garlic powder and parsley flakes.
4. Cook, stirring, until panko turns golden. Remove to a bowl and set aside.
5. While you make the dressing and panko topping, bring a pot of water to boil. When boiling, add the green beans and cook for 3 to 5 minutes, or until crisp-tender.
6. Remove the green beans to an ice bath. When cool, drain.
7. To assemble the salad, gather the ingredients.
8. Put the green beans onto a serving platter. Drizzle with the dressing.
9. Sprinkle with the panko.
10. Top with grated Parmesan cheese. Serve.

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