Green Bean, Mustard Green, and Avocado Salad | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Green Bean, Mustard Green, and Avocado Salad


Sarah Henkin, CUESA’s market chef

This recipe was created for CUESA’s Food Wise Booth on August 16, 2011.


¼ pound green beans, cleaned
1 tablespoon white wine vinegar
2 tablespoons grapeseed or other lightly flavored oil
2 tablespoons walnut oil
Salt and freshly ground black pepper
1 avocado
Large handful baby mustard greens, washed and dried


1.     Bring a salted pot of water to boil, add the green beans and cook until bright green and just tender.  Remove onto a sheet tray to cool.

2.    Combine the vinegar and oils and salt and pepper in a small bowl. Taste and adjust seasoning as needed with more vinegar, salt, pepper or oil.

3.    Prepare the avocado by slicing in half and removing the pit.  Score it vertically and horizontally with a paring knife to create cubes that you can easily scoop out with a large spoon.

4.    In a large bowl toss together the green beans, avocado and mustard greens.  Toss with the vinaigrette just to coat the leaves and serve.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »