Green bean and avocado salad
This Green Bean and Avocado Salad is a vibrant and nutritious dish perfect for warm weather. Combining whole-wheat pasta, crisp green beans, spinach, creamy avocados, and a medley of dried cranberries, raisins, and almonds, this salad is packed with flavor and texture. Tossed with a tangy apple juice and mustard vinaigrette, it's the ideal refreshing and wholesome meal for any summer day.
Cook time 23 min
Prep time 15 min
Ingredients:
1 tbsp olive oil3.50 oz onion
1 garlic clove
1 cup apple juice
1/4 cup vinegar
1 tbsp mustard
3/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
8 oz whole-wheat pasta
8 oz green beans
1 cup water
1/4 cup dried cranberries
3/4 cup raisins
1/2 cup almonds
4 cups spinach
3 avocados
Refreshing and packed with a variety of flavors and textures, this Green Bean and Avocado Salad is perfect for a light yet filling meal. By combining the crunchiness of fresh green beans and almonds with the creaminess of avocados and the sweetness of dried cranberries and raisins, this recipe will be a hit at any summer gathering.
Instructions:
- Fill a large pot with water and bring to a boil. Add the whole-wheat pasta and cook according to package instructions until al dente. Drain and set aside to cool.
- While the pasta is cooking, bring another medium pot of water to a boil and add the green beans. Cook for about 3-5 minutes, or until they are tender but still crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain well and set aside.
- In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and sauté for another 1 minute.
- Pour in the apple juice and bring it to a boil. Let it simmer for about 5 minutes until slightly reduced.
- Remove from heat and whisk in the vinegar, mustard, 3/4 cup olive oil, salt, and black pepper until well combined. Set aside to cool.
- In a large mixing bowl, combine the cooked pasta, green beans, dried cranberries, raisins, and roughly chopped almonds.
- Pour the dressing over the mixture and toss well to ensure everything is thoroughly coated.
- Gently fold in the roughly chopped spinach and diced avocados, being careful not to mash the avocados.
- Transfer the salad to a serving dish and garnish with additional almonds or raisins if desired.
- Serve immediately or refrigerate for up to a few hours to allow the flavors to meld together. Enjoy this refreshing summer salad!
Tips:
- Blanch the green beans for 2-3 minutes in boiling water and then immediately transfer them to ice water to maintain their vibrant color and crispiness.
- For a richer flavor, toast the almonds lightly in a pan before adding them to the salad.
- To prevent the avocados from browning too quickly, cut them just before serving and sprinkle with a little lemon or lime juice.
- Make sure the pasta is cooked al dente as it will continue to absorb the dressing and soften slightly after mixing with the other ingredients.
This Green Bean and Avocado Salad is not only nutritious but also a delightful explosion of flavors. It's an excellent choice for a family meal or a picnic, and it can be easily customized to suit your taste preferences. Enjoy this vibrant and wholesome salad!
Nutrition per serving
6 ServingsCalories 350kcal
Protein 8g
Carbohydrates 50g
Fiber 11g
Sugar 24g
Fat 45g
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