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Fresh summer vegetable salad
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Prep Time:
25 minutes
Cook Time:
2 minutes
Total Time:
27 minutes
Fresh summer veggie salad, great for BBQs & picnics.
Ingredients:
  • 4 limes
  • 1 large shallot, finely chopped (about 1/4 cup)
  • 56.88 gm extra virgin olive oil
  • 360g thin green beans, trimmed
  • 2 ears fresh corn, kernels removed (about 1 1/2 cups kernels)
  • 1 red capsicum, seeded, diced
  • 2 Lebanese cucumbers, quartered lengthways, thinly sliced crossways into wedges
  • 350g cherry tomatoes, halved
  • 3 spring onions, thinly sliced
  • 1 fresh long red chilli, very thinly sliced into rounds
  • 82.50 ml fresh coriander leaves, coarsely chopped
  • 1 avocado, peeled, pitted, diced
Instructions:
  • For the vinaigrette, zest one lime into a bowl and add 1/4 cup of lime juice. Whisk in the shallot, followed by the oil. Season with salt to taste.
  • Boil a large pot of salted water. Add beans and cook for 1-2 minutes until vibrant green and crisp-tender. Drain, cool on a baking tray in the fridge. Cut beans into 1.5cm pieces.
  • In a large, wide shallow bowl, mix together beans, corn, capsicum, cucumbers, tomatoes, spring onions, chilli, and half of the coriander. Drizzle with vinaigrette to coat evenly. Season with salt, top with avocado and remaining coriander, then serve immediately.

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