Cook cut long beans in boiling water for 5 minutes, or until tender crisp.
Preheat the griller and lightly oil grates. Place zucchini in a large mixing bowl and drizzle with 1 tablespoon of olive oil. Toss to coat and sprinkle with salt. Grill about 5 minutes per side, or until nicely seared and cooked to desired tenderness.
In a bowl, combine fresh lemon juice, 1 cup of olive oil, garlic, salt and pepper; stir well with a whisk.
Combine green beans with the tomatoes and zucchini. Toss with the vinaigrette, mint leaves, and lemon zest.
Add almond just before serving.