Avocado / Bean / Dressing / Recipes / Salad

Garden Three Bean And Avocado Salad With Honey Lime Dressing

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Approximate Yield: Serves 10-12 portions

Kitchen equipment needed:
1 ea. chef knife, 1 ea. paring knife, 1 ea. meat clever
1 ea. set of measuring spoons & measuring cups
1 ea. pair oven mitts
1 ea. wire whisk, 1 ea. metal spoon
1 ea. cutting board
1 ea. Medium sauté pan
1 ea. large pasta pot for blanching
2 ea. medium mixing bowl
1 ea. Metal tongs
1 ea. cutting board, for vegetable prep

Ingredients for dressing
½ cup plain Greek yogurt – whole milk
¼ cup extra virgin olive oil
5 Tblsp. Fresh lime juice
3 Tblsp. Thyme flavored Honey
½ Tsp. finely minced garlic
½ Tsp. Sea salt 

Ingredients for salad
1 pound green beans, washed, root end trimmed, Blanched
1 pound yellow beans, washed, root end trimmed, Blanched
1 cup of red sweet bell pepper, washed cored, julienne
2 ea. whole avocado, peeled, cored, Sliced
2 tablespoons olive oil (to sauté onions)
2 medium Vidalia onions, sliced in half through the root. Each half thinly sliced julienne
¼ teaspoon Sea salt (for the onions)
3 ripe plum tomatoes
1 ea. 15-ounce cans cannellini beans or white Northern beans, drained and rinsed
½ cup, fresh picked basil leaves, washed, dried, finely chiffonade
Sea salt and fresh ground pepper, to taste

Directions
Step (1) Make dressing in a small bowl whisk yogurt and olive oil until creamy. Add lime juice, garlic and salt, and whisk until creamy and fully combined. Set dressing aside in refrigerator until ready to use.

Step (2) Salad Fill a large pot halfway with water and 2 teaspoons of salt. Bring to a boil. Add cleaned fresh garden beans and cook or blanch until crisp-tender, 3-6 minutes. Using tongs, transfer beans to a large bowl of ice-water to stop the cooking process. Drain and set aside until ready to assemble salad.

Step (3) heat 2 tablespoons of olive oil in a medium skillet. Add onions and cook, over medium-low heat, stirring occasionally, for 10 minutes, until soft. Sprinkle with ¼ teaspoon salt. Set aside to cool. Slice tomatoes in half lengthwise. Squeeze out the seeds and watery pulp. Dice the flesh. Set aside.

Step (4) in a large bowl, combine green and yellow beans, onions, tomatoes, basil, and cannellini beans, bell pepper Pour dressing on top and toss to combine. Once dressing applied top with Avocado slices , Season with salt and fresh ground pepper, to taste.

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