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Green Bean Avocado Arugula Salad

Green Bean Avocado Arugula Salad

I lied to you.

I am not making anything Eastern European this time. I have an excuse: to make something Eastern European, we always join with my Mom. She’s been planning to come over today, but it’s -18C/-0.4F outside and we had to cancel our cooking session. I could not believe it was so cold outside until I read about it in all news. Central heating is set to its fullest and we have blooming flowers all over the apartment, which sometimes makes Stano start to rummage in the wardrobe in search of  his spring jacket because he thinks it’s warm outside :)

So, I’d like to post my recipe for a salad I made yesterday for my friends. I wanted something filling (that’s why I chose green beans and avocado) yet refreshing (the crisp and watery Chinese pear) and very green (arugula, my favourite salad plant!) and flavourful (black olives and blue cheese). Stano said he could not stay in the same room with blue cheese and ostentatiously lit an aromatic candle in the living room. What’s so wrong with blue cheese?! I love it in salad dressings. And I loved the Chinese pear. Of course I drizzled both the avocado and the pear with lemon juice, but anyway the pear kept very well without darkening at all. I also cut the avocado in larger slices, so it was my first avocado salad that didn’t come out mushy. Some of the ingredients can be made ahead: I cooked the beans the day before and sliced olives and crumbled cheese in the morning, so half an hour before the guests arrived, all I had to do was to slice the pear and avocados and assemble the salad.

P.S. Happy Valentine’s! My Valentine’s gift for Stano will be that I won’t take the remaining blue cheese out of the fridge today :)

Green Bean Avocado Arugula Salad


Ingredients
700g frozen green beans
50g arugula
2 medium-sized avocados
1 firm Chinese pear
1/2 cup sliced pitted black olives
1/2 cup crumbled blue cheese
6tbsp olive oil
Juice of 1/3 lemon
Salt to taste

Serves 6

 

Cook the green beans in boiling salted water until al dente and immediately rinse with cold water to stop cooking and enhance the colour. Chill to room temperature. (Can be made ahead and refrigerated)

Peel and cut each avocado lengthwise and then slice crosswise.

Cut the pear (unpeeled) into thin slices (using a mandoline would be a nice idea probably, but I don’t have one).

Drizzle lemon juice over the avocados and pears.

Assemble the salad by tossing green beans, arugula, and olives with three tbsp oil first. Adjust salt if necessary. Next, add pears and avocados, sprinkle cheese over the salad and drizzle with remaining oil.

Green Bean Avocado Arugula Salad with Chinese Pear

Green Bean Avocado Arugula Salad with Chinese Pear

Green Bean Avocado Arugula Salad

Green Bean Avocado Arugula Salad

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Category: Beyond Eastern Europe

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17 Responses

  1. Nice, very green salad.

    Have a nice day!

  2. anonymous says:

    looks amazing, as usual!

    I love the idea of using all these different ingredients that aren’t normally associated all together in a salad! It’s very creative. How did you come up with the idea?

    Do you mind writing a post about your photography? Your photos are always drop-dead-gorgeous. Do you use any special lighting/camera? Do you photoshop?

    • Alina says:

      Anoymous, thank you! Well the combination of arugula, blue cheese, avocado, and olives is one of my favourites, and here I just added the green beans to make the salad more filling, and the pears for a crispier texture!
      Ooh thank you for your compliment on my photography, it’s in fact *very* far from what I’d call good photography, but I’m slowly learning! I use a humble Canon G11 and always shoot by the window. I use Photoshop mainly to adjust contrast. I always try to get my white balance and composition right when I shoot, but contrast is something I usually have to tweak. I’m learning!! :)

    • Open says:

      great. The burger taetsd fantastic and had the smoky grilled flavor that John loves. He added in Grilleda0Avocadosa0and sun dried tomatoes as a topping. I am pretty sure this is going to be John’s go to meal

    • I’m not worthy to be in the same forum. ROTFL

    • Jampierre says:

      Oh that sounds wofedrnul! I will definitely try this one out…especially since my husband can’t get enough avocados. Serious…he requests homemade guac like daily! Thanks for sharing!!

    • Tomy says:

      We have boiled eggs and sdeliors every sunday morning - husband does them with the girls - and they love it :) - SO do I. I think it was the hen - don’t know quite how, but that’s that:)Have a great day Tina,Axx

  3. Looks amazing and green.I really need such salads once in awhile to detox my system!Belated burthday wishes..I missed the post!

    • Alina says:

      Thank you a lot Tanvi! Yees I’m trying to eat healthier too :) I baked a batch of muffins though just because I couldn’t restrain myself :)) and gave them all away :))

  4. Lyman Diones says:

    Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit..

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  5. Beatris Tapaha says:

    Some supermarkets sell pre-ripened avocados which have been treated with synthetic ethylene to hasten ripening. In some cases avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop; but if the fruit remains unpicked for too long it falls to the ground.’:,,

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