Avocado slaw with runner beans

Avocado slaw with runner beans
  • Serves icon Serves 4-6 as a side
  • Time icon Hands-on time 15 min

Creamy avocado slaw is the perfect side dish for BBQs, picnics and summer lunches. Pecans, spring onions and parsley add lots of flavour.

Prefer a zesty slaw? Try our taco slaw with pink pickled onions.

Nutrition: per serving

Calories
318kcals
Fat
25.6g (7.9g saturated)
Protein
4.4g
Carbohydrates
14.4g (13.1g sugars)
Fibre
6.1g
Salt
0.1g
Calories
318kcals
Fat
25.6g (7.9g saturated)
Protein
4.4g
Carbohydrates
14.4g (13.1g sugars)
Fibre
6.1g
Salt
0.1g

Ingredients

  • 150g runner beans
  • 3 spring onions, finely chopped
  • 125g crème fraîche
  • 2 limes, grated zest and juice
  • 2 tbsp maple syrup
  • ½ finely shredded red cabbage
  • 1 avocado, diced
  • 2 apples, cut into matchsticks
  • 100g pecans, roughly chopped
  • Bunch flatleaf parsley, roughly chopped

Method

  1. Bring a pan of salted water to a simmer. Cook the runner beans for 2-3 minutes until cooked but firm, then drain, rinse under cold water and slice finely on an angle..
  2. In a large bowl, mix the finely chopped spring onions with the crème fraîche, the grated lime zest and juice and maple syrup. Add the runner beans, the shredded red cabbage, diced avocado and apple matchsticks.
  3. Add most of the chopped pecans and parsley to the bowl and toss well to combine, then top with the rest of the parsley and pecans to serve.

delicious. tips

  1. Easy swaps: Make it vegan by swapping the crème fraîche for one of the many vegan mayo/crème fraîche products in the shops.

Recipe By

Jules Mercer

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