Super simple and really tasty!
Avocado, Basil and Borlotti Beans
This is a favourite summer dish, because it’s really simple and quick to put together, and offers the body so much goodness.
The recipe is from my 30-day programme – Emma’s Vitality Series.
Like all the recipes in the programme it is fast and easy to make. One of the comments I received from a member of the October programme was “the dishes were ridiculously easy, when you see the photos you think oh that couldn’t be so easy, but it was!”
It’s included in the programme because avocados have high levels of beneficial anti-inflammatory monounsaturated fat, especially oleic acid, as well as phytonutrients such as beta-carotene, helping to provide a healthy blood flow for a healthy brain. Avocados contain plenty of Vitamin C and B’s that support energy production and improve mood.
What’s In It:
¾ cup (100g) cooked borlotti beans (from a tin or cook following packet instructions)
2 big handfuls (250g) long green beans, remove the little woody stalks from the top
½ large (100g) red onion, peeled and thinly sliced
1 large ripe avocado (220g), stoned, peeled and chopped into cubes
1 tbsp capers
1 tsp dried thyme or oregano (optional)
Pinch of salt and freshly ground pepper
200 -220g hot smoked salmon or other seafood (optional)
1 handful basil leaves, washed and finely chopped/minced
2 tbsp extra virgin olive oil
Juice from 1 small lemon – about 2 tbsp, or 2 limes
How To Make:
Steam the green beans and onions for 3 minutes.
Make up the dressing in a bowl.
Toss the vegetables and borlotti beans with the dressing, and carefully combine, taking care not to squish up the avocado too much.
Crumble over the hot smoked salmon or other type of seafood.
Note: if eating the other portion the following day, leave the dressing off the salad, and toss it in when you eat it. This will keep the beans fresher.
In the photo I used my favourite plates and bowl from Mud Australia.