20 minutes
This refreshing and vibrant salad combines the crispness of beans with the richness of nuts, seeds, and creamy avocado, all brought together with aromatic herbs. It's a quick and delightful dish perfect for any occasion.
Green Beans, trimmed and cut into 1-inch pieces
0 lb
tablespoons
cups
Pepitas, raw
cups
Tomato, diced
each
Garlic, grated or minced
cloves
to taste
Fresh Herbs, mixed (cilantro, mint, basil)
cups
Avocado, pitted, peeled, and sliced
each
1. Cook the Beans
Bring a pot of salted water to a boil and add the trimmed beans. Cook for 2 to 3 minutes until bright green and tender with a bit of crunch. Drain and rinse under cold water to stop the cooking process. Pat dry and set aside.
2. Prepare Nuts and Seeds
In a skillet over medium heat, warm the coconut oil. Add the sliced almonds and pepitas, stirring until golden and fragrant, about 1 to 2 minutes. Immediately add the diced tomato and minced garlic, stirring just until warmed through.
3. Combine and Season
In a large bowl, combine the cooked beans with the warm tomato mixture. Season with fine sea salt to taste and toss until well combined.
4. Add Fresh Herbs and Avocado
Top the salad with mixed fresh herbs and avocado slices, then serve immediately.
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