Green Bean Avocado Salad with Creamy Avocado Dressing
A fresh and vibrant salad that combines crunchy green beans, creamy avocado, and zesty dressing, perfect for any meal.
Ingredients
Salad Ingredients
- 500 g green beans (ends trimmed, cut into 5cm / 2" pieces) fresh, bright green beans for best flavor and texture
- 3 pieces tomatoes (cut into thin wedges)
- 1 large avocado (or 2 medium, diced into 1.5cm / 2/3” pieces)
- 1/2 piece red capsicum / bell pepper (diced)
- 1/2 piece red onion (finely diced)
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 clove garlic (small, minced) use a garlic crusher
- 1/2 tsp salt adjust seasoning as needed
- 1/4 tsp black pepper adjust seasoning as needed
Dressing Ingredients
- 1/2 cup ripe avocado (smushed to measure, or estimated – 1/2 medium avocado)
- 3 tbsp sour cream or yogurt (Greek or plain, unsweetened – optional) omit for vegan option
- 4 tbsp water (to thin out the dressing) adjust to desired consistency
Instructions
Prepare the Dressing
- Place all dressing ingredients into a Nutribullet or small food processor.
- Blitz until smooth, adding water to reach a pourable consistency.
- Taste and adjust seasoning with salt, pepper, lemon, and oil as needed.
Prepare the Salad
- Steam the green beans until soft (about 5 minutes in the microwave).
- Drain and let them cool and dry.
- In a large bowl, combine all remaining salad ingredients along with the cooled green beans.
- Drizzle half of the dressing over the salad and toss to combine.
- Serve with the remaining dressing on the side, or drizzle on top for presentation.
Notes
Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Keep the dressing separate until serving.