This simple salad brings colour and vibrancy to the dinner table.
Ingredients
- 150g cherry tomatoes, halved
- 1 Lebanese cucumber, sliced
- 90g baby green beans, trimmed
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped dill
- 1 avocado, peeled, stone removed, sliced
- salt and pepper
Method
- Step 1Place the tomato and cucumber in a large bowl.
- Step 2Cook beans in a saucepan of boiling water for 2-3 minutes or until bright green and crisp. Drain again and refresh in iced water. Drain and set aside.
- Step 3To make the dressing, combine olive oil, lemon juice and dill. Whisk.
- Step 4To serve, add beans and avocado to tomato mixture. Season with salt and cracked black pepper. Drizzle with dressing and gently toss to combine. Transfer to a serving bowl. Serve.
- Vegan
- Vegetarian
Nutrition
1112 kj
Energy
27g
Fat Total
5g
Saturated Fat
2g
Protein
9.32mg
Sodium
2g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Emma Reilly
- Publication: Taste.com.au
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