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Green Bean Avocado Salad

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This Green Bean Avocado Salad is a fresh, vibrant dish made with crisp-tender green beans, creamy avocado, and a tangy lemon-Dijon dressing. Quick to prepare and packed with flavor, it’s perfect as a side dish or a light, nourishing lunch. Naturally gluten-free and easy to customize!

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)

Instructions

  1. Blanch green beans in boiling water for 2–3 minutes until bright green and just tender.
  2. Transfer immediately to an ice bath to stop the cooking.
  3. In a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard, garlic, salt, and pepper.
  4. Cube the avocado and gently toss with a little lemon juice to prevent browning.
  5. In a large bowl, combine green beans, avocado, red onion, and cherry tomatoes (if using).
  6. Drizzle the dressing over the salad and toss gently to coat.
  7. Sprinkle with fresh herbs before serving.

Notes

  • Add crumbled feta or goat cheese for extra creaminess.
  • Toss in toasted nuts or seeds (almonds, pine nuts, sunflower seeds) for crunch.
  • Include cooked quinoa or white beans for a heartier version.
  • Add a pinch of red pepper flakes to the dressing for heat.
  • Best served fresh—assemble just before serving for ideal texture.

Nutrition

Find it online: https://cookedbymaya.com/green-bean-avocado-salad/