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🥗 Fresh Salad with Tomatoes and Beans

213 kcal · 30 min · 4 servings

Ingredients

• 1 kg green beans (trimmed, ends cut off and halved)
• 3 tbsp salt
• 1 kg cherry tomatoes
• 2 garlic cloves
• 2 shallots
• 6 tbsp white wine vinegar
• salt
• pepper (from the mill)
• 1 pinch sugar
• 100 ml olive oil
• 1 bunch spring onions (trimmed, cut into rings)
• 1 avocado
• 2 tbsp lemon juice
• 1 bunch basil (leaves)

Instructions

1. 1. Bring water to a boil and add some salt.
2. 2. Add the beans to the boiling water and cook them for about 10 minutes.
3. 3. Immediately shock the beans with ice-cold water to stop the cooking process.
4. 4. Let the beans drain well in a colander.
5. 5. Wash the tomatoes and cut each one in half.
6. 6. Finely chop the shallot and the garlic.
7. 7. Whisk the vinegar, sugar, salt, pepper, and olive oil together in a bowl to make a dressing.
8. 8. Add the drained beans and the halved tomatoes to the dressing and mix everything well.
9. 9. Let the salad sit for a few minutes to allow the flavors to meld.
10. 10. Peel the avocado and remove the pit.
11. 11. Cut the flesh of the avocado into slices.
12. 12. Immediately drizzle the avocado slices with lemon juice to prevent them from browning.
13. 13. Slice the spring onions into small rings.
14. 14. Pick the basil leaves off the stems.
15. 15. Gently fold the avocado slices, spring onions, and basil leaves into the finished salad.

Nutrition per serving

• kcal: 213
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 14 g