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Green Beans and Avocado Salad
Kathy-Ann Hart
5 minutes
2-4 servings
BeginnerThis week, I tweaked the recipes from the ones I actually used...from the Green Beans and Avocado Salad, I learned (from my daughter and boyfriend) that what’s fine heat wise for me might be too hot for other palates.
Total Steps
8
Ingredients
8
Tools Needed
5
Ingredients
- 1.0 pound green beans
- 2.0 avocados
- 1.0 heart of romaine lettuce
- 2.0 tablespoons unsalted butter
- 2.0 tablespoons parsley
- 2.5 tablespoons salt
- 0.25 teaspoon red pepper flakes
- 2 limes lime juice
Instructions
1
Step 1
a couple of minutes
Place green beans in boiling salted water and cook for a couple of minutes until al dente.
2
Step 2
Drain the green beans.
3
Step 3
Melt unsalted butter in a shallow pan, then add the drained green beans, parsley, 1/2 teaspoon salt, and red pepper flakes.
4
Step 4
5 minutes
Cook for 5 minutes, stirring occasionally.
5
Step 5
Mix in the juice of one lime.
6
Step 6
Turn off the heat and cool the mixture to room temperature.
7
Step 7
Once cool, place the green bean mixture on a bed of chopped romaine lettuce and top with sliced avocados.
8
Step 8
Squeeze the juice of the second lime over the avocados.
Tools & Equipment
pot
colander
shallow pan
knife
cutting board