621
Calories
21g
Protein
43g
Fat
39g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 20 ml (1.5 tbsp)
- Salt and pepper - 0.3 g (1 pinch)
- Tomato - 30 g (0.3 whole)
- Sun-dried tomato - 20 g
- Apple cider vinegar - 7 ml (0.5 tbsp)
- Avocado - 70 g (0.5 whole)
- Green beans - 120 g
- Rocket - 60 g (1 cup)
- Celery stick - 180 g (3 pcs)
- Spring onion - 15 g (1 pcs)
- Coriander leaf - 5 g (1 tbsp)
- Butter beans, drained - 240 g (1 cup)
How to make:
- For the guacamole: Put the avocado, tomato, spring onion and coriander leaves in a food processor and pulse until it resembles a smooth paste. Put it into a small bowl. Trim the celery sticks to serve with the guacomole
- For the salad: Trim the green beans, then blanch in boiling water for approximately 4 minutes
- Rinse the rocket leaves and place on a serving plate topped with the green beans, drained and chopped sundried tomatoes and the butter beans
- In a small bowl combine the salad dressing ingredients and pour over the salad. Serve
