{WHOLE30 + VEGAN + PALEO}
Bring a large pot of well salted water to boil and prepare a bowl of ice water. Add green beans to boiling water. Cook 3 minutes for thin green beans, 4 for regular green beans – until tender but still crisp.
In a large skillet, heat avocado oil over medium heat. When oil is shimmering, add the thinly sliced shallots and cook, stirring frequently, until golden brown and crispy.