Fresh Summer Vegetable Salad
A Fresh salad full of colors for your hot and boring afternoons.
CourseSalad
Prep Time25 Mins
Cook Time2 Mins
Servings8 People
INGREDIENTS
350 Grams cherry tomatoes Halved
3 spring onions Finely chopped
350 Grams green beans Trimmed
1 1/2 Cup corn kernels
1 red capsicum Seeded and diced
1 red chilli Think sliced into rounds
2 Large cucumber Quartered length wise, sliced into cross wedges
1/3 Cup Fresh coriander Chopped
4 Lemon
1 Avocado Peeled pitted and diced
1/4 Cup olive oil
1 Large Shallot Finely chopped
INSTRUCTIONS
For vinegrett: Take a medium bowl. Grate 1 tbsp of lime peel. Squeeze in 1/4 cup of lemon juice. Whisk in olive oil and add shallots. Season with salt and whisk thoroughly
Take a saucepan and bring water to boil. Add some salt and add green beans. Cook until tender. Drain and let it cool down.
Take a large deep bowl. Transfer beans, corn, cucumber, capsicum, tomatoes, spring onions, chilli and half the coriander. Drizzle enough vinegrett and sprinkle some salt to taste. Toss well to coat evenly. Top it with avocados and the remaining coriander. Serve immediately and enjoy.