Avocado, tomato and pine nut salad recipe

Avocado, cherry tomato and pine nut salad recipe

Chock full of fresh herbs, this easy-to-whip-up avocado, cherry tomato and pine nut salad recipe is made special by the addition of pine nuts. These little kernels are packed with heart-healthy monounsaturated fats, protein and iron – and they’re also a good source of magnesium, low levels of which can cause fatigue.

Ingredients (serves 4-6)

440g cherry tomatoes, cut in half

220g trimmed fine beans

35g toasted pine nuts

1 bunch coriander, finely chopped

A bunch of mint, finely chopped

1 bundle chives, finely chopped

2 avocados, each half sliced into 5

3tbsp extra virgin olive oil

½tbsp lemon juice

Sea salt and black pepper

For the garnish:

Fresh coriander

Balsamic glaze

Method

Place the beans into boiling salted water and cook for 5 minutes. Then immediately place in a sieve and run under cold water to stop the cooking process. Now chop the beans finely.

Toast the pine nuts in a dry pan for 3-5 minutes, continually shaking the pan to prevent burning.

In large mixing bowl, add the cherry tomatoes, chopped herbs, pine nuts and green beans. Toss well.

In a small bowl, mix the olive oil and lemon juice and season with sea salt and black pepper. Pour over the tomatoes.

Place the salad on your serving plates.
Then carefully place the sliced avocado over the salad.
Check for seasoning, garnish with balsamic glaze and coriander!

LISA’S TIP

This salad is simple and delicious. It’s a great way to make use of the summer bounty of tomatoes. Enjoy as a starter or side dish or copy me and eat it as your main meal. This salad is packed with nutrition. It complements fish, meat and poultry if serving as a side dish.

For more…

Check out our Ultimate Guide to Nutrition and our recipe for Cajun chicken tacos. Delish!