Avocado, green beans and tomato salad
This avocado, green beans and tomato salad is a lovely summer salad, ideal for barbecues and garden parties. It goes particularly well with Mexican-style grilled meat or fish, and makes a nice filling in tortilla wraps or taco shells.
Ingredients
Method
- Cook the green beans is boiling water or steam them for 3-5 minutes, then transfer them to ice-cold water. Drain and put them in a serving bowl.
- Cut the tomatoes in half, add to the beans.
- Finely chop the spring onions and scatter these on top of the salad together with the coriander leaves.
- Peel the avocado, remove its stone, then cut the flesh into small cubes. Immediately squeeze half of the lime over them and toss well.
- Arrange the avocado pieces on top of the salad. Drizzle with oil and the remining lime juice. Season with salt and pepper to your liking, then serve.