GREEN BEANS SALAD
450 grams green beans, trimmed at the ends and sliced diagonally
1 ripe avocado
2 tablespoons finely chopped red onion
1 quarter of preserved lemon
¼ cup packed mint leaves
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
1 clove garlic, crushed
¼ teaspoon each ground cumin and paprika
sea salt and pepper
Soak red onion in cold water for around 10 minutes. Steam the green beans for about 3-5 minutes. Rinse in cold water immediately.
Add both to a bowl with chopped avocado, chopped preserved lemon (discard flesh) and finely chopped mint.
Put all ingredients into a jar and shake well. Add to salad (you may not want to use all the dressing) and mix through the vegetables gently.
Note: You can add a cup of cooked and cooled edamame beans to bulk this salad out.