Green bean and herb salad

Tam West

Ingredients

½	Avocados, peeled (Main)
1 ½ tsp	White wine vinegar, a chardonnay vinegar is good here
3 Tbsp	Olive oil
350 g	Green beans, trimmed
3 small	Radishes, use up to 4, quartered (Main)
1 large handful	Snow pea sprouts, cut in half (Main)
1 Tbsp	Chives, snipped (Main)
1 sprinkle	Basil leaves, small (Main)

Directions

1. Place the avocado flesh in a small food processor with the vinegar and oil. Process until smooth, season and set aside.
2. Steam the green beans until tender, then set aside to cool. Scatter beans into a shallow serving bowl and add the radishes, snow pea shoots, chives and basil leaves.
3. Dollop over the avocado dressing.
4. Serve with skin-on white fish fillets, pan-fried or cooked on a barbecue plate using a small amount of butter for flavour.