This salad is so easy to make, yet tasty and I love it. It is a perfect option for your lunch box, as it’s quite filling, with proper doze of green veggies. The base of this salad are green beans. Although the summer is over, on the market you can still find fresh green beans, which has lots of fiber, minerals: folic acid, potassium,magnesium,manganese,phosphorus,iron, zinc, calcium and vitamins: A, B6, C, E, K.
If you are counting calories, you will like it, as it’s very low in calories (27 calories for 100 gr) and with very low glycemic index. But as very often I take a “one dish” lunchbox to my office, I need something filling and nutritious. I added also avocado, eggs, a bit of potatoes and green celery. This combination is rich in everything what you need for lunch. Eating green beans supports digestion, so you should not forget about it in your diet.
What you need (for about 2 portions):
- 400 grams of green beans
- 1 avocado
- 1- 2 green celery sticks (depends of your preferences as green celery has too strong taste for some)
- 3 potatoes
- 2 eggs
- olive oil, balsamic vinegar, sea salt and black pepper
Cut the ends from green beans, and boil it, but still keep it firm. I don’t like when green beans are over cooked. The best way is to use steam for cooking- green beans will keep all the vitamins and minerals, plus the taste and colour. I like when they are “al dente”, keeping their fresh, green color alive. Boil the potatoes. We also need the hard boiled eggs, so do the same with eggs. Cut avocado,potatoes, eggs and green celery, chop parsley and coriander and mix everything with green beans. Mix 2 spoons of olive oil and 1 of balsamic vinegar with sea salt and black pepper. Mix everything together. Coriander will add additional freshness to this salad, so the taste will not be boring. Et voila! Enjoy!