If you are looking for a fresh, vibrant, and creamy salad that will make your taste buds sing, the Green Bean Avocado Salad with Creamy Avocado Dressing Recipe is an absolute winner. This dish brings together crisp green beans, juicy tomatoes, and creamy avocado in a luscious dressing that’s both rich and light. Whether you need a quick lunch, a side for your barbecue, or a refreshing dish for any meal, this salad is bursting with color, texture, and flavor that’s hard to beat.
Ingredients You’ll Need
This Green Bean Avocado Salad with Creamy Avocado Dressing Recipe is wonderfully simple and shows how a handful of quality, fresh ingredients can come together to create something truly special. Every ingredient plays a vital role, from the crunchy green beans to the silky dressing, giving the salad its perfect balance of freshness and creaminess.
- Green beans (500g / 1 lb, trimmed and cut into 5 cm / 2″ pieces): Fresh green beans provide a satisfying crunch and vibrant color.
- Tomatoes (3, cut into thin wedges): Ripe tomatoes add juiciness and a burst of sweetness to the salad.
- Avocado (1 large or 2 medium, diced 1.5cm / 2/3″ pieces): Creamy avocado chunks create a luscious texture that balances the green beans.
- Red capsicum / bell pepper (1/2, diced): Adds a subtle sweetness and lovely red color for visual appeal.
- Red onion (1/2, finely diced): Offers a sharp, tangy contrast for depth of flavor.
- Ripe avocado for dressing (1/2 cup, mashed): The base for the creamy avocado dressing, making it rich and smooth.
- Extra virgin olive oil (3 tbsp): Brings a fruity richness that elevates the dressing’s flavor.
- Sour cream or yogurt (3 tbsp, optional): Adds tang and silkiness but can be omitted for a lighter version.
- Lemon juice (2 tbsp): Injects fresh acidity to brighten the entire salad.
- Garlic clove (1 small, minced): Gives a subtle, aromatic punch that rounds out the dressing.
- Water (4 tbsp): Thins the creamy dressing for a light, pourable consistency.
- Salt (1/2 tsp): Essential for seasoning every element and enhancing flavors.
- Black pepper (1/4 tsp): Adds just a hint of spice to finish off the dressing.
How to Make Green Bean Avocado Salad with Creamy Avocado Dressing Recipe
Step 1: Prepare and Blanch the Green Beans
Start by trimming the ends of the green beans and slicing them into bite-sized pieces. To keep their vivid green color and crisp texture, blanch the beans in boiling salted water for 2 to 3 minutes, then immediately plunge them into ice-cold water to stop the cooking process. This step ensures the beans remain bright, tender-crisp, and perfect for the salad.
Step 2: Chop the Fresh Vegetables
While the green beans cool, dice the avocado into medium-sized chunks, slice the tomatoes into thin wedges, finely dice the red onion, and chop the red capsicum into small pieces. Having all your vegetables prepped and ready will make assembling the salad smooth and easy.
Step 3: Make the Creamy Avocado Dressing
In a blender or food processor, combine the mashed ripe avocado, extra virgin olive oil, sour cream or yogurt (if using), lemon juice, minced garlic, water, salt, and black pepper. Blend until silky smooth and creamy. The dressing should be rich but pourable — the water helps thin it out just enough to coat every bite of the salad beautifully.
Step 4: Toss Everything Together
In a large salad bowl, gently combine the blanched green beans, tomatoes, diced avocado, red capsicum, and red onion. Pour the creamy avocado dressing over the top and toss carefully to ensure every piece is evenly coated without breaking up the avocado chunks. This mix of textures and flavors will be irresistible!
How to Serve Green Bean Avocado Salad with Creamy Avocado Dressing Recipe
Garnishes
To elevate your Green Bean Avocado Salad with Creamy Avocado Dressing Recipe, sprinkle some toasted nuts such as walnuts or pine nuts for crunch, or fresh herbs like chopped parsley, basil, or cilantro to bring an extra note of freshness. A generous crack of black pepper or a few red chili flakes can add a subtle kick for those who like some heat.
Side Dishes
This salad is incredibly versatile as a side dish. It pairs beautifully with grilled chicken, roasted fish, or a juicy steak. The refreshing, creamy flavors balance heavier mains, making it a perfect accompaniment for summer barbecues or casual dinners alike.
Creative Ways to Present
Serve the salad in individual glass jars or bowls for a charming presentation at parties, or layer the ingredients in a tall clear trifle bowl to display the studded colors and creamy dressing. You can also pile it generously onto toasted sourdough or a bed of mixed greens for a heartier option that doubles as a light meal.
Make Ahead and Storage
Storing Leftovers
The Green Bean Avocado Salad with Creamy Avocado Dressing Recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Because avocado tends to brown, it’s normal for the color to change slightly, but the flavors remain delicious.
Freezing
Freezing is not recommended for this salad because the texture of the fresh vegetables and avocado will become mushy upon thawing. It’s best to enjoy the salad fresh or prepare smaller portions to avoid leftovers.
Reheating
This salad is intended to be served cold or at room temperature, so reheating is not necessary. If your salad has been refrigerated, you can let it sit at room temperature for about 10 to 15 minutes before serving to bring out the flavors beautifully.
FAQs
Can I use frozen green beans for this recipe?
While fresh green beans are ideal for their crunch and color, you can use frozen green beans if fresh ones are unavailable. Just be sure to thaw and pat them dry well before blanching to avoid extra moisture in the salad.
Is it okay to leave out the sour cream or yogurt in the dressing?
Absolutely! The sour cream or yogurt adds tang and creaminess, but the dressing will still be delicious without it. You can simply increase the avocado and olive oil slightly for richness.
How ripe should the avocado be for the best dressing?
Look for avocados that give slightly when gently pressed but aren’t mushy. Perfectly ripe avocados blend smoothly and provide the creaminess needed for the dressing without bitterness.
Can I substitute lemon juice with lime juice?
Yes, lime juice works beautifully as a substitute and will give the salad a slightly different but equally fresh and zesty flavor.
Is this salad suitable for a vegan diet?
Yes! Simply omit the sour cream or yogurt or substitute it with a plant-based alternative, and the Green Bean Avocado Salad with Creamy Avocado Dressing Recipe is completely vegan-friendly.
Final Thoughts
There is something so irresistibly fresh and satisfying about the Green Bean Avocado Salad with Creamy Avocado Dressing Recipe that it becomes an instant favorite. It’s easy to make, full of vibrant flavors, and perfect for any occasion. I can’t wait for you to try it and see how effortlessly it becomes a star on your dining table!
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Green Bean Avocado Salad with Creamy Avocado Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 – 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Green Bean Avocado Salad with Creamy Avocado Dressing combines tender green beans with fresh tomatoes, avocado, and bell pepper, all tossed in a rich, tangy avocado-based dressing. Perfect as a light lunch or a colorful side dish, it balances fresh vegetables with a creamy, flavorful dressing made from avocado, lemon juice, and a hint of garlic.
Ingredients
Salad Ingredients
- 500g / 1 lb green beans, ends trimmed and cut into 5cm / 2″ pieces
- 3 tomatoes, cut into thin wedges
- 1 large avocado (or 2 medium), diced into 1.5cm / 2/3″ pieces
- 1/2 red capsicum / bell pepper, diced
- 1/2 red onion, finely diced
Creamy Avocado Dressing
- 1/2 cup ripe avocado (about 1/2 medium avocado), mashed
- 3 tbsp extra virgin olive oil
- 3 tbsp sour cream or yogurt (Greek or plain, unsweetened) – OPTIONAL
- 2 tbsp lemon juice
- 1 small garlic clove, minced
- 4 tbsp water (to thin out the dressing)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Salad Ingredients: Start by trimming the ends of the green beans and cutting them into 5cm pieces. Slice the tomatoes into thin wedges, dice the avocado into small cubes, chop the red capsicum into small pieces, and finely dice the red onion. Combine all these prepared vegetables in a large mixing bowl.
- Make the Creamy Avocado Dressing: In a separate bowl, mash the ripe avocado until smooth. Add the extra virgin olive oil, sour cream or yogurt (if using), lemon juice, minced garlic, salt, and black pepper. Mix well to combine. Slowly add water, one tablespoon at a time, to thin the dressing to your desired consistency, stirring constantly.
- Toss the Salad: Pour the creamy avocado dressing over the mixed salad vegetables. Gently toss everything together to ensure all the ingredients are evenly coated with the dressing.
- Serve: Transfer the salad to a serving bowl or plate. It can be served immediately or chilled for 10-15 minutes for flavors to meld. Enjoy as a refreshing light meal or side dish.
Notes
- The sour cream or yogurt in the dressing is optional but adds a nice tang and creaminess; you can omit it for a dairy-free option.
- Use a garlic crusher or finely mince the garlic to avoid large chunks and ensure even flavor distribution.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day; the avocado may brown slightly.
- Adjust the salt and lemon juice in the dressing to taste.
