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Green Beans with Avocado and roasted Almonds

Vegetables

Ingredients

  • 500 g small thin green beans
  • 1-2 Avocados
  • 125 ml (50 g) roasted almond slivers**
  • 30 ml balsamic vinegar
  • 30ml olive oil
  • salt
  • freshly ground black pepper
     

 

Method

  1. Top and tail the beans; blanch them in boiling water for 5-8 minutes until tender but still slightly al-dente.
  2. Drain and refresh them in cold water.
  3. Peel the avocado and cut the flesh into cubes.
  4. Sprinkle with the vinegar, oil, salt and pepper and toss gently to cover avocado in dressing.
  5. Put alternate layers of beans, avo and almonds in a large bowl. Mix carefully before serving.

** Roasting almonds (or any nuts) can be tricky. Because of their high fat content they can be roasted without adding oil or butter to the pan. But watch them! They go from nothing to burnt black.
Add a dollop of butter to the pan or gently roast them in the oven at 150° C for 8-10 minutes if you don't want to risk burning them in the pan.

 

Serves 4



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