Last week, I reaped my first “harvest” from my three little green bean plants. I’m not a HUGE green bean fan, but I don’t mind them raw or barely cooked (blanched). So after I picked these, I wasn’t sure what I wanted to do with them. The harvest was on the small side, so I decided to be greedy and eat most of them myself. I was still working on my 3-day detox/cleanse, so I thought a salad would be a good option.
I blanched the beans for a few minutes and then ran them under cold water to prevent them from cooking any longer. I didn’t want anything too involved and was in the mood for fresh flavors… so I went with this simple salad:
Green Bean Avocado Salad
1 bunch of green beans
1/2 avocado, cubed
Handful of cherry tomatoes, quartered
2-3 tbsp fresh cilantro, chopped
Fresh lemon juice
Salt and pepper
Very simple… combine first three ingredients, squeeze some lemon juice on and add some freshly ground salt and pepper to taste. Carefully fold ingredients together and viola!
Not sure how to cube an avocado? Couldn’t be easier (as long as it’s ripe). Using a sharp knife and being very careful not to slice through the peel into your hand — slice avocado lengthwise and then crosswise into desired cube sizes. Use a spoon to carefully lift the sliced avocado out of it’s peel:
The end result was SO good. It was ridiculously simple, but full of flavor and freshness. It was also filling because of the high-fat avocado. This would make a great salad to bring to a BBQ and takes a total of like 10 minutes to make. You can’t go wrong.
Mmmm… I need to make this again soon!