Potato, Green Bean and Avocado Salad

Now forget about the mayo potato salads and talk about garlic, olive oil, freshly squeezed lemon juice and cilantro – I feel this deep pride to this combination, being born and raised in Lebanon - a classic combination in lots of Lebanese recipes.   Not to mention the green beans and avocados – they do take your potatoes to another tier and make your salad more special.

The credit goes to my dear friend Waffa who taught me about this fabulous salad.  Now this salad is a favorite that I make every now and then.  I have served it on lots of occasions and always received rave reviews.  The secret to a super successful result is to roughly mash the cooked green beans, allowing the flavors to infuse together.  Serve it at room temperature or even cold.  Happy eating!

Meanwhile place the green beans in a pot of salted water and bring to a boil.  Reduce heat to very low, cover up and simmer for 20-25 minutes or until tender.  Drain and place in a large bowl.  Add the crushed garlic and roughly smash the green beans with a mortar and pestle or a potato masher, infusing the garlic with the beans.

Add the crushed garlic and roughly smash the green beans with a mortar and pestle or a potato masher, infusing the garlic with the beans.

Add the avocado cubes to the mashed green beans. When the potato cubes have completely cooled down, add them to the green beans and avocados.Toss the lemon juice and olive oil.  Add the chopped cilantro and season with salt.  Combine together and serve

Ingredients:

• 1 Kg / 2 lb. 4 oz. potatoes, peeled and cubed
• 300g./10.5 oz. green beans, cleaned and trimmed at the ends
• 2 medium sized avocados, peeled, seeded and cubed
• 3 garlic cloves, crushed
• 2/3 cup cilantro, finely chopped
• A juice of freshly squeezed lemon juice
• 1/3 cup extra virgin olive oil
• Salt to taste

Directions:

1. Place the potatoes in a large pot, cover with water and bring to a boil.  Reduce heat to very low, cover the pot and simmer for 12-15 minutes or until they are almost tender, but still hold their shape.  Drain in a colander and leave them to dry out until completely cool.
2. Meanwhile place the green beans in a pot of salted water and bring to a boil.  Reduce heat to very low, cover up and simmer for 20-25 minutes or until tender.  Drain and place in a large bowl.  Add the crushed garlic and roughly smash the green beans with a mortar and pestle or a potato masher, infusing the garlic with the beans.
3. Add the avocado cubes to the mashed green beans.
4. When the potato cubes have completely cooled down, add them to the green beans and avocados.
5. Toss the lemon juice and olive oil.  Add the chopped cilantro and season with salt.  Combine together and serve.  Enjoy!!

If you enjoyed this recipe, be sure to subscibe to our newsletter so you never miss a single recipe.

All photos and content are copyright protected. Please don't use photos without prior written permission.