The clean, fresh look of this salad with its two-tone colour scheme makes you feel healthy just looking at it! The beans can be cooked and combined in advance but the dressing is best made just before eating as avocados oxidise when exposed to air and this can cause discoloration. For a more substantial meal, serve with toasted pitta pockets.
Serves 4 as a starter or side dish
- 450g/1lb French beans, topped and tailed and cut into 2cm/¾in pieces
- 2 x 400g/14oz cans cannellini beans, drained
- 2 ripe avocados, peeled and stoned
- juice of 2 limes
- 2 tbsp olive oil
- 4 tbsp chopped parsley
- 2 little gem lettuces, separated into leaves
- sea salt and freshly ground black pepper
To Serve
Steam the French beans for about 10 minutes until just tender. Combine them with the cannellini beans in a large bowl.
Put the avocado flesh, lime juice, olive oil, parsley, salt and pepper into a food processor and blitz until you have a smooth texture.
Drizzle the avocado dressing over the beans and stir gently to combine the ingredients.
To serve, spoon the bean mixture onto the little gem leaves.
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