Combine textures in this filling salad where crunchy green beans and charred potatoes meet creamy avocados
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 363 |
| Fat | 25g |
| Saturates | 5g |
| Protein | 6g |
| Carbs | 31g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the avocado cream, place the avocado, sour cream lemon juice and a pinch of sea salt in a blender and blitz until smooth and creamy.
Bring a pot of water to a boil. Add 1 tbsp salt and blanch the green beans for 2 minutes or until bright green. Immediately drop in iced water to cool and drain. Set aside.
Keep the water boiling, halve the potatoes and add them to the boiling water. Cook until almost tender, approx. 10-15 minutes, then drain and rinse with cold water.
Prepare a barbecue to a medium-high heat.
Finely grate the garlic.
In a large bowl, combine the olive oil, garlic and sea salt flakes. Add in the potatoes and green beans and toss to coat.
Place the potatoes and green beans on the barbecue and grill until charred and cooked through.
Place on a serving platter and top with a generous drizzle of the avocado cream and basil leaves.
Serve immediately.
