Keto Green Bean and Fennel Salad

Place a dry pan over medium heat. Add the walnut kernels to the pan and roast by stirring for approximately 4-5 minutes until they release their aroma and become crunchy. Remove the roasted walnuts from the heat, let them cool, and then chop them into large pieces.

Trim the ends of the fresh green beans. Boil salted water in a large pot and lightly blanch the beans in the boiling water for 3-4 minutes so they retain their vibrant color. Then, immediately transfer the beans to ice-cold water, let them sit for 1 minute, and drain them to dry.

Wash the fennel and chop it into thin slices. Wash and dry the dandelion leaves, then chop them into large pieces. Cut the ripe avocado in half, remove the pit, peel the skin, and dice it into cubes.

To prepare the salad dressing, add olive oil, 1 dessert spoon of freshly squeezed lemon juice (or apple cider vinegar), half of the crumbled blue cheese, salt, and black pepper to a deep bowl. Whisk with a fork, mashing the cheese until the dressing reaches a homogeneous and creamy consistency. The lemon juice will balance the rich fatty texture of the cheese and avocado.

Place the boiled and drained green beans, thinly chopped fennel, dandelion, and avocado cubes into a large salad bowl. Drizzle the creamy dressing over the vegetables and gently mix all ingredients until they are coated with the sauce.

Transfer the prepared salad to a serving plate. Sprinkle the reserved blue cheese crumbles and roasted walnut pieces evenly over the top and serve immediately.