Denise says:

  • This is a delicious, colourful, seasonal summer salad, which goes with most main courses.
  • Preparation Time: 15 minutes
  • Cooking Time:  3 minutes
  • Serves: 4-6 people

Ingredients:

  • 150g runner beans
  • 3 spring onions – finely chopped
  • 125g Greek yoghurt / non-dairy plant based yoghurt or Kefir yoghurt
  • 2 limes – zest and juice
  • 2 tablespoons maple syrup
  • 200g red cabbage – finely shredded
  • 1 avocado – peeled and diced
  • 2 apples – skin on, cored and cut into match sticks
  • 100g pecans – toasted and roughly chopped
  • Bunch flat leaf parsley – roughly chopped

Method

  1. Bring a pan of salted water to the boil. Cook the runner beans for 2-3 minutes. Drain and refresh under cold water. Slice finely at an angle.
  2. In a large bowl, mix the spring onions, yoghurt, zest and juice of the limes, maple syrup.
  3. Add the red cabbage, avocado, apples, ½ the pecans and ½ the parsley.
  4. Toss well and top with the remaining pecans and parsley.
Tagged in: Apples, avocado, English, Limes, Lunch, Pecan nuts, Picnic, Red cabbage, runner beans, Spring Onions, Summer Salad, Supper, Vegan, Vegetarian, yoghurt