Cherry tomato, Cucumber and Bean salad
  • ⅔ c cherry tomatoes, halved
  • 1 Lebanese cucumber, sliced
  • 90g baby green beans, trimmed
  • Sugar snap peas
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped dill
  • 1 avocado, peeled, stone removed, sliced
  • salt and pepper
  1. Place the tomato and cucumber in a large bowl.
  2. Cook beans, peas in a saucepan of boiling water for 2-3 minutes or until bright green and crisp. Drain again and refresh in iced water. Drain and set aside.
  3. To make the dressing, combine olive oil, lemon juice and dill. Whisk.
  4. To serve, add beans and avocado to tomato mixture. Season with salt and cracked black pepper. Drizzle with dressing and gently toss to combine. Transfer to a serving bowl. Serve.


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