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🥗 Avocado and Bean Salad

293 kcal · 30 min · 4 servings

Ingredients

• 500 g green beans
• salt
• 500 g cherry tomatoes
• 1 clove of garlic
• 1 onion
• 3 tbsp white wine vinegar
• pepper
• 1 pinch raw cane sugar
• 6 tbsp olive oil
• 1 bunch spring onions
• 1 avocado
• 1 bunch basil (approx. 20 g)

Instructions

1. 1. Wash the green beans thoroughly.
2. 2. Bring water to a boil and add plenty of salt.
3. 3. Boil the beans for about 10 minutes.
4. 4. Remove the beans from the water.
5. 5. Rinse them immediately with cold water to stop the cooking process.
6. 6. Let the beans drain well.
7. 7. Make a small cross-shaped cut in the tomatoes.
8. 8. Dip the tomatoes briefly in boiling water.
9. 9. Remove the tomatoes and rinse them with cold water.
10. 10. Peel the skin off the tomatoes.
11. 11. Peel the garlic and onions.
12. 12. Dice the garlic and onions finely.
13. 13. Mix the vinegar with the garlic and onions thoroughly.
14. 14. Season the mixture with salt, pepper, and raw cane sugar.
15. 15. Add the olive oil gradually.
16. 16. Stir constantly until a creamy sauce forms.
17. 17. Trim and wash the spring onions.
18. 18. Slice the spring onions into thin rings.
19. 19. Peel the avocado.
20. 20. Cut the avocado in half.
21. 21. Remove the pit.
22. 22. Dice the flesh into bite-sized pieces.
23. 23. Combine all prepared ingredients in a bowl.
24. 24. Adjust the seasoning with salt and pepper.
25. 25. Wash the basil.
26. 26. Shake off excess water from the basil.
27. 27. Pluck the leaves from the stems.
28. 28. Serve the finished salad.
29. 29. Garnish it generously with the freshly plucked basil leaves.

Nutrition per serving

• kcal: 293
• Protein: 6 g · Fett/Fat: 22 g · Carbs: 18 g