Green Bean Salad

​This is a tasty side salad that goes with any grilled summer meat. The dressing is creamy and rich without being overbearing, and the addition of dill gives it an herby kick. Avocado is a nice way to get that luxurious creamy texture without having to add mayo or sour cream to a dressing. Feel free to omit the Arugula (although the spicy greens add a nice counterpoint to the dressing,) and just go with the green beans and tomatoes. 

Green Bean Salad
Serves 4-6
 
1/2 a basket of cherry tomatoes, sliced in half
1/2  pound green beans, trimmed
1 pound arugula
 
Avocado Dill Dressing
8 cloves garlic
1 shallot
¼ avocado
2 tablespoons of white balsamic vinegar
1 tablespoon of balsamic vinegar
1 tablespoon fresh dill
1/2-1 cup Olive Oil
1 teaspoon salt
 
 
Preheat oven to 350.  Quarter shallot.  Wrap garlic in aluminum foil to make a small packet. Place shallot and garlic on baking sheet and bake for 20-30 minutes until soft and beginning to caramelize.
 
Prep green beans by removing tips and steam until just tender but still having a bite.  Shock in cold water to stop the cooking and set aside.
 
Dressing: Peel garlic and place in blender with the rest of the dressing ingredients. Blend until creamy, adding more olive oil if needed.
 
Toss green beans, tomatoes, and arugula with dressing and serve.
 
 
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