About this recipe
Lightly cooking green beans and then allowing to cool can make them a great addition to a salad. This salad is a typical mix of Mediterranean flavours that work really well together. Studies have shown significant benefits to including Mediterranean ingredients such as extra virgin olive oil into the diet due to the powerful polyphenols they contain.
Using ingredients like sundried tomatoes is a brilliant way of adding lots of flavour to a salad with very little effort; and by using the olive oil from the jar not only adds to flavour but also cuts down on waste.
This salad is packed with good sources of fat from the olive oil and also the avocado; making it satiating and will help keep your blood glucose levels stable after eating.
Photo Credit: Hope Pointing
200g Green beans
6 Sundried tomatoes, roughly sliced
2 Tbsp olive oil from the sundried tomato jar (or extra virgin olive oil)
12 Cherry tomatoes, quartered or halved
1 Avocado, cut into chunks
Large handful of fresh basil leaves, torn or roughly chopped
Salt and pepper
Begin by cooking the green beans in a pan of salted, boiling water. They should take around 2-3 minutes, until just tender. Remove from the heat, drain and leave to cool.
Next, prepare tomatoes, avocado and basil and then add to a mixing bowl along with some of the oil from the jar or tomatoes.
Once cooled, add the green beans to the mixing bowl and give everything a good stir, taking care not to squash the avocado.
Finally, season with a little salt and pepper and transfer onto a serving plate or into bowls.