Green Bean, Mustard Green, and Avocado Salad | CUESA

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Green Bean, Mustard Green, and Avocado Salad

Source:

Sarah Henkin, CUESA’s market chef

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

INGREDIENTS

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

PREPARATION

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.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »