Hazelnut & Green Bean Salad

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Hazelnut & Green Bean Salad

 

 

550 g (19 1/2 oz) green beans, topped

4 red radishes, trimmed, thinly sliced

1/4 cup roasted hazelnuts, chopped

2 medium avocados, sliced

4 teaspoons red wine vinegar

8 teaspoons vegetable -OR- olive oil

salt and pepper, to taste

 

 

1. Cook beans in a medium saucepan of boiling water for 3 to 4 minutes or until

beans are just tender. Drain and refresh under cold water.

 

2. Arrange beans, radish, nuts and avocado on a serving plate.

 

3. Whisk vinegar and oil with salt and pepper in a jug. Drixzzle dressing over

salad.

 

 

Serves 8.