Green Bean Salad with Avocado and Heirloom Tomatoes

  • Yield 2 servings

Different shades of green and lots of textures set this green bean salad apart.


Marinated Green Beans:
Salt, to taste
2 cups fine green beans (haricots vert), stem ends trimmed
1 large shallot, finely minced
1 tablespoon extra-virgin olive oil
1 teaspoon raspberry vinegar
1/2 teaspoon Dijon mustard
Fresh ground black pepper, to taste
Marinated Avacodos:
1 ripe Hassa avocado
Juice of 1 lime
1 small jalapeno pepper, seeded and minced
3 sprigs cilantro, minced
Salt, to taste
Tomatoes and Assembly:
2 cups bite-size pieces of mixed field greens, optional
1 ripe medium red tomato, chopped
1 medium yellow tomato, chopped


  1. To make green beans: Bring a medium saucepan of water to boil with a pinch of salt. Plunge green beans into water for no more than 1 minute. Immediately remove beans and place into a bowl with ice and cold water. This will preserve the bright green color and is called “shocking” the beans. It stops the cooking process. Drain beans and mix with remaining ingredients. Set aside.
  2. To make avocados: Mash avocado with lime juice, jalapeno, cilantro and salt. Set aside.
  3. To make tomatoes and assemble: If you wish, you can use a bed of field greens on a large platter under all, however my salad was served “naked.” Scatter chopped tomatoes around a large serving platter (over greens if using). Make a nest of green beans in center of plate. Put smalls scoops of avocado mixture around green bean nest and serve.



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