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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.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g green beans
  • 100 g cherry tomatoes on the vine
  • 1 ripe avocado
  • 4 spring onions
  • 2 Tbsp chopped coriander leaves
  • Olive oil

Method
 

  1. 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.
  2. Cut the tomatoes in half, add to the beans.
  3. Finely chop the spring onions and scatter these on top of the salad together with the coriander leaves.
  4. Peel the avocado, remove its stone, then cut the flesh into small cubes. Immediately squeeze half of the lime over them and toss well.
  5. 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.