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.

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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.