Cherry tomato, cucumber and green bean salad
This Cherry Tomato, Cucumber, and Green Bean Salad combines fresh vegetables with creamy avocado, all enhanced by a simple lemon and dill dressing. It's a vibrant dish perfect for a refreshing starter or side.
Cook time 4 min
Prep time 15 min
Ingredients:
1 cup cherry tomatoes1 cucumber
1/2 cup green beans
1/4 cup olive oil
1 tbsp lemon juice
1 tbsp dill
1 avocado
salt & pepper to taste
This Cherry Tomato, Cucumber, and Green Bean Salad is a fresh and vibrant dish that's perfect for any occasion. It's a delightful mix of crunchy vegetables and creamy avocado, all brought together with a simple yet flavorful lemon and dill dressing.
Instructions:
- Rinse the cherry tomatoes thoroughly under cold water and pat dry. Cut them in half and place them in a large salad bowl.
- Peel the cucumber if desired, then slice it into thin rounds or half-moons. Add to the salad bowl.
- Trim the ends off the green beans, then blanch them. To do this, bring a pot of water to boil, add the green beans, and cook for 2-3 minutes until they are bright green and tender-crisp. Drain and immediately plunge them into a bowl of ice water to stop the cooking process. Pat them dry and cut into 1-inch pieces before adding them to the salad bowl.
- Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into bite-sized pieces and add them to the salad bowl.
- In a small bowl, whisk together the olive oil, lemon juice, and chopped dill. Season with salt and pepper to taste.
- Pour the dressing over the vegetables in the salad bowl. Gently toss everything together until well coated with the dressing.
- Taste the salad and adjust the seasoning with additional salt and pepper if needed. Serve immediately and enjoy your fresh and vibrant Cherry Tomato, Cucumber, and Green Bean Salad!
This Cherry Tomato, Cucumber, and Green Bean Salad is a refreshing and nutritious addition to any meal. With its vibrant colors and delightful textures, it's sure to be a crowd-pleaser. Follow these simple tips to elevate your salad and enjoy a burst of fresh flavors in every bite.
Cherry tomato, cucumber and green bean salad FAQ:
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown, so consider adding it fresh if you plan to store leftovers.
You can use any variety of green beans, such as haricots verts or standard green beans. Just ensure they are fresh and tender for the best crunch.
Yes, you can prepare the vegetables and dressing ahead of time, but it's best to combine them just before serving to maintain freshness, especially the avocado.
If you don’t have dill, you can substitute it with fresh parsley, cilantro, or chives for a different flavor profile.
Green beans should turn bright green and be tender-crisp after 2-3 minutes of blanching. Immediately plunge them into ice water to halt cooking and preserve their color and texture.
Cooking Tips:
- Blanch the green beans: Briefly boiling the green beans and then plunging them into ice water will help retain their bright color and crisp texture.
- Choose ripe avocados: Make sure your avocado is ripe for the best creamy texture. It should give slightly when squeezed gently.
- Adjust seasoning: Always taste your salad before serving and adjust the salt, pepper, and lemon juice to your liking.
Nutrition Facts
4 ServingsCalories 110kcal
Protein 2.46g
Carbohydrates 10g
Fiber 4.98g
Sugar 3.53g
Fat 22g
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