Green Bean Avocado Salad with Creamy Avocado Dressing
Crisp blanched green beans tossed with tomatoes, bell pepper, red onion, and avocado in a creamy lemon avocado dressing.
Equipment
- Large pot
- Large mixing bowl
- Fork or blender
- Sharp knife
Ingredients
Main Ingredients
- 1 lb green beans ends trimmed, cut into 2 inch pieces (for the salad)
- 3 medium tomatoes cut into thin wedges (for the salad)
- 1 large avocado or 2 medium, diced into 2/3 inch pieces (for the salad)
- ½ red bell pepper diced (for the salad)
- ½ red onion finely diced (for the salad)
- ½ cup ripe avocado, mashed about 1/2 medium avocado (for the dressing)
- 3 tbsp extra virgin olive oil (for the dressing)
- 3 tbsp sour cream or plain Greek yogurt optional (for the dressing)
- 2 tbsp lemon juice (for the dressing)
- 1 cloves garlic minced (for the dressing)
- 4 tbsp water to thin the dressing (for the dressing)
- ½ tsp salt (for the dressing)
- ¼ tsp black pepper (for the dressing)
Instructions
Cooking
- Boil the water. Bring a large pot of well salted water to a rolling boil.
- Blanch. Drop in the beans and cook for 3 minutes, until bright green and crisp tender.
- Shock. Transfer to ice water for 2 minutes, drain, and pat completely dry.
- Blend the dressing. Mash the 1/2 cup avocado with the oil, sour cream, lemon juice, garlic, salt, pepper, and water until creamy and pourable.
- Assemble. Add the beans, tomatoes, diced avocado, bell pepper, and onion to a large bowl.
- Dress. Pour the dressing over the vegetables and fold gently until coated. Serve right away.
Notes
Substitutions: Use Greek yogurt in place of sour cream, or omit it for a dairy free dressing.
Tips: Dry the beans well so the dressing clings, and toss just before serving so the avocado stays green.
Storage: Refrigerate for up to 1 day. Keep the dressing separate for up to 2 days. Do not freeze.