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–+ servings

Bolivian Green Bean and Avocado Salad

Amanda McKillop
This Bolivian-inspired Green Bean and Avocado Salad offers a vibrant burst of freshness with its unique blend of crisp green beans, creamy avocados, and tangy lime dressing. Rooted in the rich culinary tradition of Bolivia, this salad embodies simplicity and flavor, providing a refreshing complement to a variety of main dishes or as a delightful starter.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Latin American / Caribbean
Servings 4 bowls
Calories 144 kcal

Equipment

  • 1 Large pot
  • 1 Mixing bowls
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Slotted spoon

Ingredients
 
 

Vegetables

  • 1 pound green beans trimmed, organic preferred
  • 2 whole ripe avocados peeled, pitted, and cubed
  • 1 cup cherry tomatoes halved, heirloom if available
  • ¼ cup red onion finely sliced
  • 2 tablespoons fresh cilantro chopped

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 whole lime juiced
  • 1 teaspoon sea salt or to taste
  • ½ teaspoon black pepper freshly ground

Instructions
 

  • Fill the large pot with water and bring it to a boil over medium-high heat. Prepare an ice bath in a mixing bowl for blanching.
  • Once the water is boiling, add the trimmed green beans and cook for 3-4 minutes, or until they are bright green and tender-crisp.
  • Using a slotted spoon, immediately transfer the green beans to the ice bath to halt the cooking process. Let them cool completely, then drain and pat dry.
  • In a large mixing bowl, combine the avocado cubes, cherry tomato halves, red onion slices, and chopped cilantro.
  • In a separate small bowl, whisk together the olive oil, lime juice, sea salt, and freshly ground black pepper to create the dressing.
  • Combine the cooled green beans with the avocado mixture, then drizzle the lime dressing over the salad. Toss gently to coat evenly.
  • Taste and adjust seasoning if necessary. Serve immediately, or allow the salad to rest briefly for the flavors to meld together.

Notes

For added depth, consider topping the salad with toasted pumpkin seeds or crumbled queso fresco for a delightful contrast.

Nutrition

Calories: 144kcalCarbohydrates: 11gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 594mgPotassium: 367mgFiber: 4gSugar: 5gVitamin A: 1061IUVitamin C: 25mgCalcium: 54mgIron: 2mg
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