This salad must be the easiest and quickest way to put a festive and delicious side-dish on the table. Fit for the holidays as well as any other day in the week! It is a variation on the classis green-bean- avocado salad. Born out of the fact that my husband is not a fan of green beens. He is however a huge fan of asparagus, especially the green small ones and so is one of my sons.
I on the other hand am not a fan of asparagus, hence the two versions. One with asparagus and one with haricots verts, the posh version of green beans. ( you can also opt of course for regular green beans).
The good thing about this dish is that it really is done within 15 minutes! Now who doesn’t like that? Especially when things get frantic in the kitchen, like with Xmas it almost inevitably does. This salad is a life saver! The dressing can be prepared hours before (even the day before). The veggies can be prepared hours before as well if you choose to serve it cold, which is evenly tasty. However for those who like warm veggies better, just blanch the asparagus for 3 minutes (the beens two minutes more), add in the dressing and serve immediatly.
I used red chili-pepper on top. The contrast of colours makes this dish a handsome one and of course if gives it a bit of a kick, which we like. But spicy is not for everyone, so you can use halved cherry tomatoes as well.
It combines great with pasta, rice, couscous, bulgur, oven roasted potatoes, mashed potatoes, you name it.
The recipe serves four, but can easily be doubled should you have a lot of guests!