Easy Spring Salad -- With green beans, avocado, tomato, and cucumber
Servings 4
Ingredients
- ½ lb fresh green beans, halved and trimmed
- ½ cucumber, peeled and chopped
- 2 small vine ripe tomatoes, chopped
- 1 small ripe avocado, chopped
- 2 tablespoon diced onion
- 3 tablespoon olive oil
- 2 tablespoon white wine vinegar
- Juice of ¼ a small lemon
- pinch Kosher salt
- 1 teaspoon minced garlic
- dash of Sriracha
- Black pepper, to taste
- 1 teaspoon oregano
Instructions
- Cook green beans in boiling salted water for two minutes until bright green and crisp tender, then remove to a bowl of ice water to cool.
- Meanwhile, chop the rest of your vegetables.
- Add all veggies to large bowl.
- Combine olive oil, white wine vinegar, lemon juice, Kosher salt, garlic, Sriracha, black pepper, and oregano in separate small bowl.
- Pour over veggies and toss gently to coat.
- Chill for half an hour to let the flavors blend before serving.