Yields
6 servings
This is a great salad – perfect for any picnic! Salsa Verde is a green salsa traditionally made with tomatillos, green chiles and cilantro. This is another version of a green salsa – and it works nicely as a salad dressing. You can also puree the salsa verde and use as a dip, just add more yogurt and less olive oil.
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ingredients
Salsa Verde
1
avocado, ripe, peeled and diced
2
bunch scallions, green part only, coarsely chopped
2
Tbsp chopped fresh cilantro (30 ml)
2
Tbsp chopped flat-leaf Italian parsley (30 ml)
6
basil leaves
2
juice of 2 limes
½
tsp ground cumin (2 ml)
coarse salt and freshly cracked black pepper, to taste
¼
cup extra virgin olive oil (60 ml)
1
Tbsp yoghurt (15 ml)
Assembly
1
lb(s) One pound yellow beans, cooked until crisp (454 g)
2
cup red grape tomatoes, sliced in half lengthwise (500 ml)
½
cup Kalamata olives, pitted (125 ml)
½
red onion, sliced
cilantro sprigs, for garnish (optional)
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directions
Step 1
Combine the diced avocado, scallion, cilantro, parsley, basil, lime juice, ground cumin, salt, black pepper, extra virgin olive oil and yoghurt in a medium bowl and stir to combine.
Step 2
Toss together the yellow beans, red grape tomatoes, olives and red onion together in a bowl. Fold in the salsa verde to taste and gently combine everything. Garnish with cilantro sprig, if you like. Chill for an hour before serving. Serves 6.