Green Bean, Avocado and Tomato Salad

Finding fine crisp fresh green beans, chopping, peeling and salting the tomatoes and mixing them with this lime infused dressing is well worth the effort. Lucky me gets to eat the leftovers while homeschool continues ….

INGREDIENTS
Dressing
1 clove garlic
1/2 tsp salt
3 tbsp olive oil
1 tbsp white balsamic vinegar (I really love this as it is a little bit sweet. Use white wine vinegar if that’s easier)
Juice of half a large lime (roll the lime on a hard surface to help release the juice)
Salad
1 large tomato
360g fine green beans
1 ripe avocado

1. Finely chop a clove of garlic - if it is large, just use half of it - with the flat of the knife, squash half a teaspoon of salt into it.
2. Put the garlic in a large bowl and whisk in the remaining dressing ingredients.
3. Cut a cross into the top of the tomato.
4. Bring a pan of water to the boil and add the tomato for a few seconds.
5. Remove the tomato and run it under cold water and then remove the skin.

6. Half and remove the seeds. Now chop it into small squares, sprinkle with salt and set aside.
7. Cook the beans in hot water or steam them, until crisp but not too crisp.
8. When they are done, remove the beans and rinse them under cold water for a few seconds so that they maintain their green and remain al dente. Add them to the bowl with the dressing in it.
9. Now pour away any excess liquid from the tomatoes and add them to the bowl with the beans.
10. Finish the salad with chopped avocado and toss it all together.
11. Decant into a pretty bowl and eat straight away before the avocado loses its fresh colour. Alternatively you could add more lime to stop it losing its colour, though it would of course taste perhaps a little too limey.

Served with gluten free quiche which I will post a recipe for soon. I’d happily eat the salad all by itself.