Ingredients
Green, runner or flat beans
Avocado
Peaches
Slivered almonds
Fresh basil (optional)
Salad dressing:
2 tbsp lemon juice
3 tbsp olive oil
1 tsp dijon mustard
Salt and pepper
Bean, Avocado and Peach Salad
by Sarah LaingDirections
Top and tail the beans and steam or boil until tender but not too squeaky or soggy. Slice up the peaches and avocado into fine wedges. Lightly toast the almond slivers on a dry cast iron pan. To make the salad dressing, toss the ingredients together in a jar until emulsified, and pour over salad.
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
— Karen
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