Ingredients
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4 roma tomatoescut into sixths lengthwise
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300 grams French green beanstopped, blanched, refreshed & drained
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2 avocadoescut into twelfths lengthwise
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1/4 cup quality white wine vinegar
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1/3 cup extra virgin olive oil
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2 teaspoons poppy seeds
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sea salt flakes
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freshly ground black pepper
Directions
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.
- 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
