Summer Side Dishes: Green Bean, Tomato, & Avocado Salad

Fresh green beans, juicy tomatoes, buttery avocado, and salty feta folded together and doused with a Dijon vinaigrette for the ultimate summer salad!

 

Green Bean, Tomato, & Avocado Salad

Getting ready for the 4th of July bash and need a great, yet easy, side dish?  This healthy salad made with fresh French style green beans that can be whipped up in no time.  

I love a great summer side dish and using fresh in season produce is a perfect way to:

• eat healthy
• keep it simple 
• compliment any main dish
• try something new

My Green Bean, Tomato, & Avocado Salad is the perfect salad for your upcoming holiday or a side dish to any summer meal.  Only 4 ingredients plus a tasty homemade dressing which stars Dijon mustard and lemon juice and you have one heck of a salad!

Enjoy!

What Ingredients do I need?

• French style green beans: Fresh green beans are a must! I like the French style aka Haricots Verts, as they are a bit smaller since they are harvested earlier, plus they seem to be more tender and flavorful. Although regular greens will do just fine. In season during the summer months you should be able to pick some up in your local grocery store.

• Avocado: The buttery texture of the avocado adds a nice creaminess to the crunchy green beans.

• Tomatoes: Use grape or cherry tomatoes. I used 1/2 red tomatoes and 1/2 yellow tomatoes for color. You can use all of one color is you wish.

• Feta cheese: I like to buy a block of feta cheese (some are sold as a block floating in a brine) and crumble the cheese myself. Fresher is better! The tang from the feta cheese is a great finish to the salad.

• Lemon: Use fresh lemon for that bright flavor.

• Extra Virgin Olive oil: Get the best you can afford for great flavor.

• Dijon mustard: used as an emulsifier in the dressing and adds loads of flavor.

Substitutions and Variations

• Add protein: Shredded or thinly sliced chicken breast would be a great addition. As would flaked tuna or pieces of salmon.

• Add pasta: A short pasta would be a great addition and turn this quickly in to a pasta salad.

• Additional veggies: Peas, cucumber, red onion, and radish, are a few recommendations.

• Try asparagus: You can cut them on the bias in 1-2 inch pieces and blanch them or leave them raw.

Kitchen Tips and Notes

• Store leftovers: In the refrigerator in a sealed container for 3-4 days.

• Make ahead: Prep all the veggies and the dressing separately with the exception of the avocado and the feta. Add those just be serving along with the dressing.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Green Bean, Tomato, & Avocado Salad


serves 6 

1 pound French green beans
1/2 pint small red cherry tomatoes, halved

1/2 pint small yellow cherry tomatoes, halved
2 avocados, peeled and cubed
4 oz feta cheese, crumbled
1/2 cup extra virgin olive oil
2 tablespoon Dijon mustard
kosher salt & black pepper
juice of 1 lemon

Put on a medium pot filled with water over high heat allowing the water to boil.  Meanwhile prep your vegetables by slicing your tomatoes in half or in 1/4ths if large, cut the green beans in to 1-2 inch pieces.  Cube the avocados. 

When the water is boiling drop the cut green beans into the pot and blanch them for about 2 minutes until bright green but still crunchy.  Drain green beans and place in a bowl of ice water to stop the cooking process.  After 2 minutes drain the water.

Place the tomatoes, green beans, and avocado in a large bowl.  Add in the crumbled feta cheese.

In a small bowl or jar add the Dijon mustard, juice of one lemon, olive oil, and salt & pepper to taste.  Whisk to combine.  Add the dressing over the salad items and toss to coat.  Serve or refrigerate until serving.  

Bakery Style Cinnamon Chip Muffins - Small Batch

The smell of cinnamon will waft through your house calling everyone to the kitchen as you just made Bakery Style Cinnamon Chip Muffins!

 

Bakery Style Cinnamon Chip Muffins - Small Batch

Is there anything more enticing than the smell of cinnamon coming from the kitchen?  This brings back all kinds of comfort feels for me.  I don't care what time of year the scent of warm cinnamon baking in something delicious will pull me in every time.  

So let's create some bakery style muffins that are filled with cinnamon chips, and if that isn't enough we are going to sprinkle cinnamon sugar all over the tops!  I use my basic muffin recipe which provides a high domed muffin that is tender on the inside.  To that we are adding cinnamon chips that you can find in your local grocery store.  If not you can find them here.  

These are the perfect Sunday breakfast item, snack during the week, or perfect with a cup of coffee or tea.  You will not be able to resist these wonderful muffins bursting with cinnamon.  It will be hard to eat just one and guaranteed to be a hit with the entire family.

What Ingredients do I need?

• eggs

• milk

• canola oil

• all purpose flour

• sugar or sugar substitute

• baking powder

• salt

• cinnamon chips

• cinnamon

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

More Muffins Recipes

Bakery Style Strawberry Banana Chunk Muffins

Lemon Poppyseed Double Berry Muffins

Raspberry Chocolate Chip Muffins

Honey Nectarine Muffins

Orange Poppyseed Muffins

Bakery Style Banana Nut Muffins

Simple Blueberry Muffins

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Bakery Style Cinnamon Chip Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/3 cup cinnamon chips

1/2 teaspoon cinnamon

1/4 sugar 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.   Stir just until combined.  Do not over mix.  Take 1/2 cup blueberries and smash them until chunky (not totally smashed to pulp) with the back of a spoon.  Add this to the batter and gently fold in.  Add cinnamon chips to the batter and fold in gently.  

To make the cinnamon sugar mixture combine cinnamon and sugar in a small bowl and mix well.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Sprinkle some of the cinnamon sugar mixture on top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

Grilled Tuscan Chicken with Green Beans and Tomatoes

Get ready for the flavors of Italy in this 30 minute summer grilling menu.

 

Grilled Tuscan Chicken with Green Beans and Tomatoes

Time for some grilling action.  This is so quick and easy you can easily pull this off on a weekday.  30 minutes of cooking time along with 30 minutes to marinate the chicken for full flavor and you are ready to have a meal with 2 sides dishes on the table.  

Chicken breasts are marinated with Italian dressing and some dried basil and oregano to give it a full-bodied Tuscan flavor then grilled to perfection.  Along side you will find the easiest side dishes of steamed green beans, and juicy cherry tomatoes dressed with Italian flavors.    One easy and quick meal that tastes like you spent hours perfecting the flavors.

Enjoy!

What Ingredients do I need?

• Italian dressing

• dried Oregano

• dried Basil

• boneless, skinless chicken breasts

• bag of ready to steam green beans

• pint of cherry tomatoes

Substitutions and Variations

• Protein:  Use chicken thighs or pork chops 

• Tomatoes:  Use grape tomatoes, or cut up vine ripened or Campari tomatoes

• Green Beans: try grilling them in a grill basket along side the chicken, or sauteing them in a skillet.

• Vegetables: try substituting zucchini (either grilled or sauted) yellow squash, or Japanese eggplant for the green beans

• Garnish:  Top with chopped fresh herbs such as oregano or basil

• Marinade: used rosemary instead of the basil and oregano in the marinade. 

Kitchen Tips and Notes

• Side Dish:  Serve with some crusty bread.

• Create a salad:  Instead of placing the tomatoes on the green beans you can toss them with some chopped romaine lettuce and a little dressing for a simple salad.

• Leftovers can be combined with lettuce for a main dish salad.

• Use an indoor grill pan instead of an outdoor grill.  This will even cut down on time!

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Grilled Tuscan Chicken with Green Beans and Tomatoes

serves 4

3/4 cup Italian dressing, divided
1 1/2 Tablespoon dried Oregano
1 1/2 Tablespoon dried Basil
fresh ground black pepper
kosher salt
4 boneless, skinless chicken breasts
1 12oz. bag ready to steam green beans
1 pint of cherry tomatoes, halved

Heat grill to medium high heat.  Combine 1/2 cup of dressing along with the oregano and basil in a container or sealed bag.  Add pepper to taste to the marinade.  Remove 1/4 cup to a bowl to use for basting.  Add chicken to the marinade tossing to coat.  Allow to marinate 30 minutes.

Remove chicken from the marinade and discard used marinade.  Grill chicken 10 minutes turning once or until chicken reaches 160 degrees basting with reserved 1/4 cup of marinade.  Remove chicken and allow to rest 5 minutes.

Meanwhile cook green beans according to package directions.  Season with salt and pepper.  In a bowl toss tomatoes with 1/4 cup of Italian dressing.  

To serve, place chicken breasts on a platter and surround them with steamed green beans topped with dressed tomatoes.