|crisp green beans, creamy avocado and tangy poppyseed lime dressing|
|incredible, easy-to-make green bean avocado salad|
Green Bean & Avocado Salad with Poppyseed Lime Vinaigrette
2 cups green beans, washed, ends removed
1/4 cup coursely chopped roasted red bell peppers (capsicum) (see roasting tip below)
2 green onions, white and green parts thinly sliced
Poppyseed Lime Vinaigrette
3 tablespoons extra virgin olive oil
juice of half a lime
1-2 teaspoons apple cider vinegar (to taste)
1 teaspoon poppyseeds
pinch of freshly ground black pepper
pinch of freshly ground sea salt
pinch of dried chili flakes (optional)
Steam the green beans for just 3-4 minutes so that they are still on the crisp side of crisp-tender. Immediately remove beans from the pot and quickly run under cold water, then place the beans in a bowl of cold water.
Prepare the vinaigrette by whisking all ingredients together in a small bowl. Start with 1 teaspoon of apple cider vinegar, and add up to a teaspoon more to adjust the acidity to your liking. If you prefer a slightly spicy dressing, add the pinch of dried chili flakes.
Drain the cooled green beans and place the beans in a large salad bowl. Add the chopped roasted red bell peppers and green onions. Pour half of the vinaigrette over the salad and stir to combine. Slice the avocado into long slices that are about 1/4 inch thick, and add the avocado slices to the salad bowl. Pour the remaining vinaigrette over the salad and combine very gently so as not to break up the avocado slices. Serve immediately, or chill for up to 12 hours.
* Roasting bell peppers:
Wash and de-seed a bell pepper (capsicum). Slice it in half, and place the two halves on a baking tray or cookie sheet with the skin side up. Place the baking tray approximately 4 inches from the heat source in an oven set to broil (grill) on high. Broil (grill) the peppers, with the oven door propped open a couple of inches, for 4-6 minutes, until the peppers soften and the skin begins to bubble and blacken.
Immediately remove from the oven and place the peppers in a sealed plastic bag. Allow the peppers to cool for at least 5 minutes.
Remove peppers from the bag and peel off the skin of the peppers using your fingers (this should not be too difficult to do after the peppers have cooled in the plastic bag). Discard the skin, and set aside peppers for desired use. (In the recipe above, I used one half of a roasted bell pepper, coursely chopped, to make about 1/4 cup).