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
Scale
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.
