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Easy Spring Salad -- With green beans, avocado, tomato, and cucumber
Course
side
Servings
4
Author
Rachel Singer
Ingredients
1/2
lb
fresh green beans, halved and trimmed
1/2
cucumber, peeled and chopped
2
small vine ripe tomatoes, chopped
1
small ripe avocado, chopped
2
Tbsp
diced onion
3
Tbsp
olive oil
2
Tbsp
white wine vinegar
Juice of 1/4 a small lemon
pinch Kosher salt
1
tsp
minced garlic
dash of Sriracha
Black pepper, to taste
1
tsp
oregano
Instructions
Cook green beans in boiling salted water for two minutes until bright green and crisp tender, then remove to a bowl of ice water to cool.
Meanwhile, chop the rest of your vegetables.
Add all veggies to large bowl.
Combine olive oil, white wine vinegar, lemon juice, Kosher salt, garlic, Sriracha, black pepper, and oregano in separate small bowl.
Pour over veggies and toss gently to coat.
Chill for half an hour to let the flavors blend before serving.