Toast the almonds: Place the sliced almonds in a dry skillet over medium heat. Stir often until fragrant and golden, 3–5 minutes. Transfer to a plate to cool so they don’t over-toast.

Boil the beans: Bring a large pot of well-salted water to a boil. Add the trimmed green beans and cook until crisp-tender and bright green, 3–4 minutes for thin beans, 5–6 for thicker ones.

Shock in ice water: Use tongs to move the beans into a large bowl of ice water. Let them chill 2–3 minutes to stop the cooking and lock in color. Drain well and pat dry with a clean towel.

Make the dressing: In a large bowl, whisk together lemon zest, lemon juice, Dijon, honey, minced shallot, garlic, salt, and black pepper. Stream in the olive oil while whisking until slightly thickened and glossy.

Toss the salad: Add the dry beans to the bowl with the dressing and toss to coat. Fold in most of the almonds and parsley, reserving a little for garnish.

Taste and adjust: Add more salt, pepper, or lemon juice as needed. For extra lift, finish with a pinch of flaky salt.

Serve: Top with the remaining almonds and parsley. Serve immediately, or let it rest 10–15 minutes to mingle flavors.