Bean, Avocado and Peach Salad

by Sarah Laing


Green, runner or flat beans
Slivered almonds
Fresh basil (optional)
Salad dressing:
2 tbsp lemon juice
3 tbsp olive oil
1 tsp dijon mustard
Salt and pepper


Top and tail the beans and steam or boil until tender but not too squeaky or soggy. Slice up the peaches and avocado into fine wedges. Lightly toast the almond slivers on a dry cast iron pan. To make the salad dressing, toss the ingredients together in a jar until emulsified, and pour over salad.

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