Green beans and Avocado Vinaigrette Salad

(serves 4)

One of the first dishes that got me hooked on avocado and changed what i thought about this mushy, seemingly tasteless fruit/vegetable! Now, it is amongst the top 10 fave vegetables and seems to go with almost everything! The vinaigrette and lime juice really help to give it an extra fresh summery feel, making even the most boring of vegetables tempting! 

Prep time: 10 min
Cooking time: 10 min

Ingredients:

500 g green beans

2 avocados

Juice and rind of ½ lime

½ Spanish onion

1 clove garlic

150 g mixed salad leaves

250 g cherry tomatoes

coconut oil

Dressing:

4 tsp apple cider vinegar

1 tsp caster sugar

½ Tbsp olive oil

salt and pepper

Method:

1. Top and tail the beans. Blanch in boiling water for 3 minutes. Drain and set aside to cool.
2. Cut the avocado into squares (page 7). Dress in salt, pepper, lime juice and rind. Finely dice the Spanish onion and toss with avocado.
3. Heat a pan with ½ tablespoon oil, add in garlic and green beans. Cook on high heat for 5 minutes until the beans start to wither slightly but remain crisp.
4. Combine the dressing ingredients, dress the salad leaves and tomatoes.
5. Top with avocado mixture and green beans. Toss and serve.