Name: Green Bean Avocado Salad
Prep time: 15 min
Cook time: 3 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb fresh green beans, trimmed; 1 ripe avocado, cubed; 1/2 cup cherry tomatoes (optional); 1/4 red onion or 1 shallot, thinly sliced; 3 tbsp olive oil; 2 tbsp lemon juice (or red wine vinegar); 1 tsp Dijon mustard; 1 garlic clove, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh herbs (parsley, dill, or basil – optional)

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This green bean avocado salad is one of my favorite ways to enjoy a fresh, vibrant dish that’s both nourishing and full of texture. It features crisp-tender green beans, creamy chunks of avocado, and a light, tangy dressing that brings everything together. It’s simple, refreshing, and works just as well as a side dish or a light lunch.

Why You’ll Love This Recipe

I love this salad because it’s the perfect mix of crisp and creamy. The green beans bring a nice bite, while the avocado adds richness. I also enjoy how quickly it comes together—I don’t have to spend a lot of time in the kitchen to make something that looks and tastes amazing. It’s naturally gluten-free, packed with nutrients, and pairs well with just about any main dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh green beans
Ripe avocado
Cherry tomatoes (optional)
Red onion or shallots
Olive oil
Lemon juice (or red wine vinegar)
Dijon mustard
Garlic
Salt
Black pepper
Fresh herbs (like parsley, dill, or basil – optional)

Directions

I start by trimming the green beans and blanching them in boiling water for 2–3 minutes until they’re bright green and just tender.
I immediately transfer them to an ice bath to stop the cooking and keep them crisp.
While the beans cool, I prepare the dressing by whisking together olive oil, lemon juice (or vinegar), Dijon mustard, minced garlic, salt, and pepper.
I slice the avocado into chunks and gently toss it with a little lemon juice to keep it from browning.
In a large bowl, I combine the drained green beans, avocado, and thinly sliced red onion (and cherry tomatoes if I’m using them).
I drizzle the dressing over the top and gently toss everything together. I finish it with fresh herbs before serving.

Servings and timing

This recipe makes about 4 servings as a side dish. It takes me around 15 minutes from start to finish, including blanching the green beans and assembling the salad.

Variations

Sometimes I add crumbled feta or goat cheese for extra creaminess and tang. I also like tossing in toasted almonds, pine nuts, or sunflower seeds for crunch. For a heartier version, I include cooked quinoa or white beans. And when I want a bit of heat, I add a pinch of red pepper flakes to the dressing.

storage/reheating

Since avocado tends to brown, I prefer serving this salad fresh. If I need to prep ahead, I keep the green beans and dressing ready, then add the avocado just before serving. Leftovers can be stored in the fridge for up to 1 day, but I find the texture is best when eaten the same day. No reheating is needed.

FAQs

Can I use frozen green beans?

Yes, I can, but I make sure to blanch them briefly and cool them quickly to keep the right texture. Fresh beans work best for that crisp-tender bite.

How do I keep the avocado from browning?

I toss the avocado pieces with a little lemon juice right after cutting. This helps preserve their color and freshness.

Can I make this salad ahead of time?

Partially. I prepare the green beans, dressing, and other components in advance, but I wait to cut and add the avocado until just before serving.

What protein can I add to make it a full meal?

I like adding grilled chicken, hard-boiled eggs, or canned tuna to turn this into a satisfying, protein-packed lunch.

What other dressings can I use?

Sometimes I use a balsamic vinaigrette, tahini-lemon dressing, or even a creamy herb dressing, depending on what I’m craving.

Conclusion

Green bean avocado salad is a light, fresh dish I enjoy making when I want something healthy and full of flavor. With its crisp green beans, creamy avocado, and zesty dressing, it’s a versatile salad that works for any season or occasion. Whether I’m serving it on the side or turning it into a meal, it’s always a refreshing addition to my table.