Cherry tomato, cucumber and green bean salad
150g cherry tomatoes, halved
1 Lebanese cucumber, sliced
90g baby green beans, trimmed
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon finely chopped dill
1 avocado, peeled, stone removed, sliced
salt and pepper
Place the tomato and cucumber in a large bowl.
Cook beans in a saucepan of boiling water for 2-3 minutes or until bright green and crisp. Drain again and refresh in iced water. Drain and set aside.
To make the dressing, combine olive oil, lemon juice and dill. Whisk.
To serve, add beans and avocado to tomato mixture. Season with salt and cracked black pepper. Drizzle with dressing and gently toss to combine. Transfer to a serving bowl. Serve.