2 medium size, potatoes, peeled and cut into large cubes
2 cup green beans, trimmed and cut into short lengths
2 medium sized avocados, peeled and cubed
3 garlic cloves, crushed
⅔ cup/180 ml fresh coriander, finely chopped
juice of one lemon
⅓ cup/80 ml extra virgin olive oil
salt and freshly ground black pepper
- Place the potatoes in a large pot, cover with water and bring to a boil.
- Boil until almost tender, but still hold their shape.
- Drain in a colander and leave them to dry out until completely cool.
- Meanwhile boil the beans in salted water and cook until tender.
- Drain and place in a large bowl, add the crushed garlic and mix thoroughly to infuse the beans with the garlic.
- When the potatoes have completely cooled down, add to the green beans and lastly the avocados.
- Toss the lemon juice and olive oil, add the chopped cilantro and salt and pepper.
- Pour over the salad and combine gently.
Serve as a side dish for Teryaki infused chicken cordon bleu, or as a light vegetarian lunch.