100 g green beans, trimmed and cut into 2.5cm
1 lemon, halved
1 small red onion, thinly sliced into half moons
2 avocados, stoned, peeled and chopped
150 g pack cherry tomatoes, halved
2 x 410 g cans hearts of palm, sliced into 1cm slices
5 black olives, halved
For the dressing
1 tbsp white wine vinegar
juice 2 limes
3 tbsp extra virgin olive oil
1 tbsp clear honey
1 tbsp chopped coriander
- Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
- Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
- Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.