Dilled Veggie Salad

By tixrus-2

delicious satisfying combo raw/cooked salad goes well with a number of entrees

Ingredients

• 150 g cherry tomatoes, halved
• 1 Lebanese cucumber, sliced
• 90 g baby green beans, trimmed
• 1/4 C olive oil
• 1 Tbsp lemon juice
• 1 Tbsp chopped dill
• 1 avocado, peeled sliced
• salt, pepper

Preparation

Step 1

Place tomato and cucumber in bowl.
Steam or boil green beans until bright green and crisp. Drain and put aside.
Combine olive oil, lemon juice, and dill. Wisk
Add beans and avocado to tomato/cucumber. Season with salt and pepper. Drizzle with dressing and toss to combine. Serve.