Avocado, green beans and tomato salad
Background
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
- 100g green beans
- 100g cherry tomatoes on the vine
- 1 ripe avocado
- 4 spring onions
- 2 Tbsp chopped coriander leaves
- Olive oil
Instructions
- 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.
Categories
- Cuisines: - Mexican
- Occasions: - Dinner Party - Parties - Picnic
- Ingredients: - Beans - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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