Why You’ll Love This Recipe

This Green Bean Avocado Salad with Creamy Avocado Dressing is the perfect blend of fresh, crisp vegetables and creamy, zesty dressing. The green beans provide a satisfying crunch, while the creamy avocado dressing ties everything together with rich, smooth flavor. With tomatoes, avocado, red onion, and bell pepper, this salad is full of vibrant colors and tastes, making it both a visually appealing and flavorful dish. It’s light enough to serve as a side or a light meal and is customizable with various toppings like protein or crunchy seeds for added texture. Quick and easy to prepare, it’s the perfect choice for a refreshing lunch or a healthy side dish for any occasion! Green Bean Avocado Salad

Ingredients

For the Salad:

500g (1 lb) green beans, trimmed and cut into 5cm (2″) pieces
3 ripe tomatoes, cut into thin wedges
1 large avocado (or 2 medium), diced into 1.5cm (2/3″) pieces
½ red bell pepper (capsicum), diced
½ small red onion, finely diced
½ cucumber, thinly sliced (optional, for added freshness)

For the Creamy Avocado Dressing:

½ ripe avocado (about 1/2 medium)
3 tbsp extra virgin olive oil
3 tbsp Greek yogurt (plain, unsweetened; or sour cream for a richer option)
2 tbsp lemon juice (freshly squeezed)
1 small garlic clove, minced
4 tbsp water (to thin out the dressing)
½ tsp salt
¼ tsp black pepper

Optional: A pinch of cayenne pepper or smoked paprika for an extra kick!

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Dressing:

Place the avocado, olive oil, yogurt, lemon juice, garlic, salt, and pepper into a small food processor or blender (like a Nutribullet).
Add water a tablespoon at a time to achieve a smooth, pourable consistency.
Blitz until smooth. Taste and adjust the seasoning by adding more salt, lemon juice, or pepper if needed. For a smoky twist, add a pinch of smoked paprika or cayenne pepper.

For the Salad:

Prepare the Green Beans: Steam or blanch the green beans until tender but still bright green (about 3–5 minutes). You can microwave them for about 5 minutes on high or steam on the stovetop. Drain and set aside to cool.
Assemble the Salad: In a large bowl, combine the cooled green beans, tomatoes, diced avocado, bell pepper, red onion, and cucumber (if using).
Toss the Salad: Drizzle half of the creamy avocado dressing over the salad. Toss gently to combine, making sure everything is evenly coated.
Serve: Serve the salad with the remaining dressing on the side for guests to add as desired. Alternatively, drizzle the remaining dressing over the salad for a more polished presentation.

Servings and Timing

Servings: 6–8 as a side, 3–4 as a light meal
Prep Time: 20 minutes
Cook Time: 5 minutes (for steaming or blanching the green beans)
Total Time: 25 minutes

Variations

Extra Greens: Add some fresh baby spinach, arugula, or mixed greens for an extra burst of color and flavor.
Add Protein: For a more filling meal, add grilled chicken, chickpeas, or crumbled feta cheese.
Crunchy Texture: Add toasted sunflower seeds, chopped almonds, or walnuts for a satisfying crunch.
Vegan Version: Skip the Greek yogurt and replace with a dairy-free yogurt alternative for a completely vegan dish.

Storage/Reheating

Storage: Store the salad and dressing separately in airtight containers in the refrigerator for up to 1-2 days. The salad may lose its freshness if stored too long due to the avocado.
Reheating: This salad is best served chilled and not intended for reheating.

FAQs

1. Can I make the dressing ahead of time?

Yes, you can prepare the dressing ahead of time and store it in the fridge for up to 2 days. Just give it a good stir before using.

2. Can I use frozen green beans for this salad?

Fresh green beans are ideal for texture, but you can use frozen green beans if needed. Just make sure to blanch or steam them thoroughly and let them cool completely before assembling the salad.

3. Can I substitute the Greek yogurt in the dressing?

Yes, you can substitute the Greek yogurt with sour cream for a richer flavor or with a dairy-free yogurt alternative for a vegan option.

4. Can I use a different type of vinegar for the dressing?

Yes, if you don’t have lemon juice, you can use apple cider vinegar for a tangier twist.

5. Can I add more vegetables to the salad?

Absolutely! Feel free to add ingredients like bell peppers, carrots, or radishes for extra flavor and crunch.

6. How do I keep the avocado from browning?

To prevent the avocado from browning, add the diced avocado to the salad just before serving and coat it with the creamy dressing as soon as possible.

7. How can I make this salad more filling?

You can add protein like grilled chicken, chickpeas, quinoa, or even a hard-boiled egg to make this salad more substantial.

8. Is this salad gluten-free?

Yes, this salad is naturally gluten-free, making it a great option for those with gluten sensitivities.

9. Can I use a different dressing for this salad?

Yes, you can experiment with different dressings, such as a lemon vinaigrette or tahini dressing, but the creamy avocado dressing complements the flavors beautifully.

10. How do I serve this salad for a larger group?

To serve for a larger group, simply double the recipe and serve in a large salad bowl. You can also prepare the dressing and ingredients separately to keep them fresh until ready to serve.

Conclusion

Green Bean Avocado Salad with Creamy Avocado Dressing is a fresh, vibrant, and healthy dish that is perfect for any occasion. The creamy dressing adds a rich and tangy flavor to the crisp vegetables, making every bite a burst of freshness. Whether you serve it as a side or as a light meal, this salad is versatile and customizable, offering plenty of opportunities to get creative with toppings and protein options. Quick to prepare, it’s a go-to for a satisfying and refreshing meal!

Green Bean Avocado Salad

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Author: Emma
Total Time: 20 minutes
Yield: 6–8 servings as a side, 3–4 servings as a light meal
Diet: Vegetarian

Print Recipe

Description

A refreshing salad with crisp green beans, creamy avocado, and a tangy avocado dressing, perfect for a light meal or a side dish.

Instructions

For the Dressing: Place the avocado, olive oil, yogurt, lemon juice, garlic, salt, and pepper into a small food processor or blender (like a Nutribullet). Add water a tablespoon at a time to achieve a smooth, pourable consistency. Blitz until smooth. Taste and adjust the seasoning by adding more salt, lemon juice, or pepper if needed. For a smoky twist, add a pinch of smoked paprika or cayenne pepper.
For the Salad:
- Prepare the Green Beans: Steam or blanch the green beans until tender but still bright green (about 3–5 minutes). You can microwave them for about 5 minutes on high, or steam on the stovetop. Drain and set aside to cool.
- Assemble the Salad: In a large bowl, combine the cooled green beans, tomatoes, diced avocado, bell pepper, red onion, and cucumber (if using).
- Toss the Salad: Drizzle half of the creamy avocado dressing over the salad. Toss gently to combine, making sure everything is evenly coated.
- Serve: Serve the salad with the remaining dressing on the side for guests to add as desired. Alternatively, drizzle the remaining dressing over the salad for a more polished presentation.

Notes

Extra Greens: Add some fresh baby spinach, arugula, or mixed greens for a boost of color and flavor.
Add Protein: For a more filling meal, add some grilled chicken, chickpeas, or crumbled feta.
Crunchy Texture: Add some toasted sunflower seeds or chopped nuts like almonds for a crunchy finish.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing, Blending
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 5g
Sodium: 270mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 8g
Protein: 4g
Cholesterol: 0mg

Green Bean Avocado Salad

Why You’ll Love This Recipe

Ingredients