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SPINACH AND STRING BEAN SALAD WITH AVOCADO OIL DRESSING

See also: Summer Salads II Article
 

• Half pound green beans, trimmed and blanched.
• 3 hard cooked eggs, chopped or thinly sliced
• 4 oz. baby spinach leaves
• 1 small red onion, thinly sliced
• 3 plum tomatoes, sliced vertically, and then cut crosswise.
• Handful of basil chiffonade
• 3 cloves garlic
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste.
• 6 tablespoons avocado oil, (or substitute olive oil)
 

Trim the ends off the green beans and blanch in boiling, salted water for 2-3 minutes or until desired doneness. Immediately submerge in ice water to stop the cooking. For perfectly hard cooked eggs, immerse the eggs in cold water, covered, and bring to a boil. As soon as the water boils remove the pan from the heat and let the eggs steep for exactly 12 minutes, covered. Run cold water over the eggs to cool them. Combine the beans, eggs, spinach, onion, tomatoes, and basil.

For the dressing, run the garlic cloves through a garlic press. Otherwise mince them very finely. Whisk the garlic in the vinegar, mustard, and salt and pepper. Drizzle in the oil, constantly whisking, until it is completely incorporated. Toss the salad with the dressing and serve.