Avocado Pea Green Bean Salad
Recipe type: Salad, Starter, Side
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
I adore this Avocado Pea Green Bean Salad dish. I have actually re-tweaked it since it first introduced it on this site – I guess with all recipes they are a work in progress.... I like my salads are hot so the chilli is optional! It really adds a kick to this – but honestly, do not add it if you prefer not too. Sweet succulent garden peas are an excellent source of folic acid, particularly beneficial for pregnant women.
  • ½ onion, shredded
  • 3tbs extra virgin olive oil
  • 4 gloves of garlic, sliced finely
  • 200g fresh garden peas from pod
  • 200g green beans
  • 1 chilli (optional)
  • 1 avocado
  • ½ lime, freshly squeezed
  • 3 to 4 mint leaves, finely chopped
  1. In a frying pan, sauté the shredded onion in a teaspoon of olive oil until the onion start to brown and then remove from the heat. Set to one side.
  2. Top tip – I don’t want to flavour the salad with the onion other than to garnish.
  3. In a saucepan, fry the garlic in the remaining until the onion turns brown.
  4. Add the garden peas and green beans and cook for about 10 minutes. If you decide to add the optional chilli then add 8 minutes into the further cooking.
  5. Switch off the heat and combine in the avocado, limejuice and chopped mint (leaving a few to one side to garnish).
  6. Just before serving garnish with the onion and mint leaves.
Recipe by EthiVegan by Edward Daniel at https://www.ethivegan.com/avocado-pea-green-bean-salad/