Aug

6

Fresh Green Bean and Tomato Salad with Creamy Avocado Herb Dressing

Fresh green bean and tomato salad with herb avocado dressing

Fresh green bean and tomato salad with avocado herb dressing

Fresh greeb bean and tomato salad with avocado herb dressing

Fresh green bean and tomato salad with herb avocado dressing

This weekend the farmers market was packed with amazingly colourful fresh produce. It was an orgy of deliciousness for which Marie Antoinette would’ve worn her finest clothes. As I made my way through the labyrinth of lustful veggies, these handsome beans were having a menage a trois with a couple tomatoes. Messy, tasty. The tomatoes were plump and eager to be taken home. So were the beans.

Once I was ready to leave, I couldn’t resist to notice this creamy bunch of avocados stripping down in the corner by the herb stand. Slutty bastards. I had to take them home with me and, just because I was feeling kinda kinky, I took a few exotic herbs as well. Now, there’s only once thing left to do…

Read the not-so-sexed-up recipe after the jump!

So how about instead of fantasizing we actually get our hands dirty by preparing this amazing summer salad:

Fresh Green Bean and Tomato Salad with Creamy Avocado Herb Dressing
Serves 2

Ingredients:

- About 1 lb of fresh green beans from the market. Try to get different varieties!
- 1 small basket of fresh tomatoes of your choice. I recommend fresh cherry tomatoes or even better, Heirloom
- 1 super ripe avocado
- 4 tablespoons of apple cider vinegar
- A handful of fresh herbs (for this recipe I used oregano, sage, and thyme)
- Juice of 1/2 lemon
- Splash of olive oil
- Salt and pepper
- Feta cheese

Make it:

1: Wash the beans and tomatoes. Cut the tomatoes in half to show their true beauty! Trim the stems from the beans and pull any stringy parts if needed. You can eat them raw (my own personal preference) or you can blanch them (blanch: fancy talk for dumping veggies in hot boiling water for less than 60 seconds and then shocking them in cold water).

2: Pit and scoop the avocado and place it in a food processor. Add the vinegar, lemon juice, olive oil, and herbs. Pulse pulse. Adjust seasoning. You want the consistency to be a bit runny, not too thick or you’ll have guacamole. You can add a teeny bit of hot water if it needs to be diluted.

3: Place the beans and tomatoes in a bowl, pour some of the creamy avocado dressing, toss. Serve and top with feta cheese. Garnish with a pretty herb.

Voila! Drool maximumus! Honestly, I kinda became addicted to this dressing, it’s so damn smooth – Barry White has not game against this creamy stud. You can even use it as a healthy dip! *bom chika wahwah*

PS. You guys like the styling of this post? I kinda went for something a bit different.

Buen provecho!

Fresh green bean and tomato salad with avocado herb dressing

Photos and Styling: The Artful Desperado


5 Responses to “Fresh Green Bean and Tomato Salad with Creamy Avocado Herb Dressing”

  1. Kari says:

    looks delicious. your styling is very rustic on this one :)

  2. Wendy says:

    I am thinking about taking this to a party because it looks AMAZING. Did the avocado brown at all or does the lemon juice stop that….just want to check about how long the salad can be dressed before eating it.

    • Gabriel says:

      Hi Wendy! You should def make it! It’s super fresh (and easy), and the avocado didn’t brown because of the lemon juice and the vinegar, that helps. I do suggest making the dressing before you step out, or the morning of so it’s nice and fresh. Once you get to your party just toss it all together and voila! So glad you liked it!

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