Green Bean Crunch Salad
A refreshing medley of crisp greens that brings the flavour and crunch to the dinner table. She's gorgeous as is but welcome a personal touch whether that be croutons, feta or toasted nuts!
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Servings: 6
Ingredients
Green Salad
- 1 tsp salt add to boiling water
- 1 ½ cups raw green beans stems removed
- 2 cups shredded green cabbage thinly sliced
- ⅓ cup raw broccoli finely chopped
- ½ cup baby cucumbers sliced
- 1 whole ripe avocado cut into bite size cubes
- 1 cup rocket
- 1 medium spring onion sliced
Dressing
- ¼ cup fresh basil
- ⅓ cup olive oil or avocado oil
- 3 tbsp white wine vinegar
- 2 tsp sugar
- pinch of salt
Instructions
Green Bean Crunch Salad
- Bring a medium pot of salted water to a rolling boiling. meanwhile, remove the stems from the green beans and once the water is boiling, drop them in. Boil for 5 minutes - no longer. Drain immediately and fill the pot with running cold water or transfer the green beans to a bowl filled with water and ice. once cooled slice the green beans in 5cm pieces. Note: submerging the beans in cold water helps them retain their crunch and colour.
- First wash the cabbage, broccoli cucumber, spring onion, and rocket under cold water. Then drain and dry properly.
- Add sliced green beans, shredded cabbage, broccoli, sliced cucumber, avocado, rocket to a large bowl.
- Add all the salad ingredients to a food processor or blender and blend until very well combined. Salt to taste and pour over the salad. Note: rather add to little dressing than to much so add as you go. No one wants a soggy salad.
- Toss the salad and place on your serving dish. Serve and enjoy!