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Herby White Bean & Avocado Salad
Prep Time
30 mins
Total Time
30 mins
 
Adapted from Alison Roman’s 4 bean salad and Ripe Delicatessen. Serves 3-4
Author: Claudia Brick
Ingredients
  • 400 g green beans
  • 1 lemon skin on, very thinly sliced and seeds removed
  • freshly ground salt and pepper
  • 2 x 400g cans white / cannellini beans
  • 1/4 cup pinenuts toasted
  • 1/2 cup flat leaf parsley chopped
  • 4 eggs
  • 2 avocados
  • ± serve with sourdough
Herby dressing
  • 1/2 cup fresh mint roughly chopped
  • 1/2 cup fresh basil
  • 1/2 cup fresh parsley
  • 1 tablespoon capers
  • 2 anchovy fillets rinsed
  • zest and juice of 1 lemon
  • 1/3 cup olive oil
  • 1/4 teaspoon red chilli flakes
  • 1 teaspoon salt
  • 1 tablespoon white wine vinegar
Instructions

  1. For the dressing, combine all ingredients in a blender or small food processor and blitz to a smooth paste. If you don't have one, chop up the herbs, anchovies and capers as finely as possible and then whisk in the remaining ingredients. 

  2. Put a small pot of water on to boil for the eggs.

  3. Top and tail the green beans, and rinse in fresh water. Leave to drain, then put inside a large ziplock bag with the very thinly sliced lemon (including the pith). Season with salt and pepper. Seal the ziplock bag and use a rolling pin or something heavy to smash the beans until they’re mostly split and have broken up a bit - this makes them absorb lots of flavour from the lemon and seasoning.

  4. Drain and rinse the beans and add to a serving bowl with the green beans, lemon, parsley, and pinenuts. Add the dressing and toss to combine.
  5. To cook the eggs, lower into the boiling water and set a timer for 5 minutes. Remove into a bowl of cold water (to stop them cooking further). Peel the shells off and then halve on top of the salad.
  6. Serve the herby bean salad with the soft boiled eggs and avocado, and slices of fresh or toasted sourdough if you like. It’s also great with smoked salmon to make it a bigger meal.