Potato, Green Bean and Avocado Salad
Description
A refreshing Lebanese-inspired potato salad with a delicious twist! Tender potatoes and green beans meet creamy avocado in this vibrant, mayonnaise-free salad, finished with fresh cilantro and a zesty garlic, lemon, and olive oil dressing. A wonderful addition to family meals, summer gatherings, or a Mediterranean-inspired lunch.
Ingredients
- 1 kg / 2 lb 4 oz potatoes peeled and cubed
- 300 g / 10.5 oz green beans cleaned and trimmed
- 2 medium avocados peeled, pitted, and cubed
- 3 garlic cloves crushed
- 2/3 cup finely chopped fresh cilantro
- Juice of 1 freshly squeezed lemon
- 1/3 cup extra-virgin olive oil
- Salt to taste
Instructions
- Cook the potatoes: Place the potato cubes in a large pot, cover with water, and bring to a boil. Reduce the heat to low, cover, and simmer for 12–15 minutes, until almost tender but still holding their shape. Drain and allow to cool completely.
- Cook and mash the green beans: Meanwhile, place the green beans in a pot of salted water and bring to a boil. Reduce the heat to very low, cover, and simmer for 30 minutes, or until completely tender. Drain well and transfer to a large bowl. Add the crushed garlic and roughly mash the beans using a mortar and pestle or potato masher, allowing the garlic to infuse throughout.
- Combine the ingredients: Gently fold in the avocado cubes, followed by the cooled potatoes.
- Dress and serve: Add the lemon juice, extra-virgin olive oil, and chopped cilantro. Season with salt to taste and gently toss until everything is combined. Serve at room temperature or chilled.
Notes
Tried this recipe?Let us know how it was!