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Tomato, Bean and Avocado Salad with Poppy Seed Vinaigrette

Recipe serves: 4

A Little Background

This is a great salad for the warmer months of spring and summer. Easy to assemble, good for you, great with barbecues or picnics, it’s a perfect match to many white wines, it’s more substantial than a leaf salad and most importantly it’s not another mayonnaise based potato or pasta salad.

What you'll need

4 roma (egg) tomatoes, cut into sixths lengthwise
300 grams French green beans, topped, blanched, refreshed & drained
2 avocadoes, cut into twelfths lengthwise
1/4 cup quality white wine vinegar
1/3 cup extra virgin olive oil
2 tsps poppy seeds
Sea salt
Black pepper mill

Chefspencil.com - Tomato, Bean and Avocado Salad with Poppy Seed Vinaigrette

What to do

In a large mixing bowl, whisk the vinegar, oil and poppy seeds until emulsified
Transfer the dressing to a smaller bowl
Add the beans and tomatoes to the large bowl and dress with a little of the vinaigrette
Add the avocadoes, a little more vinaigrette, some salt & pepper and toss gently until all coated
Adjust seasoning as required and transfer the salad to a serving bowl or platter and drizzle with a little extra dressing
Any leftover dressing can be kept in an airtight container in the fridge for a few weeks

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Recipe By Paul Hegeman
Styling By Paul Hegeman
Photography By Jason Hamilton
© Chef's Pencil 2007