Prepare the avocado and mix it into the salad just before serving. If it is prepared too soon, it will discolour.
ingredients
serves 4
1/2 pound fine green beans, trimmed and halved
1 tablespoon virgin olive oil
1 clove garlic, peeled and crushed
1/2 level teaspoon dried tarragon
Freshly ground black pepper
1 medium zucchini, cut into matchstick strips
1 small red onion, peeled and chopped
1 1/2 teaspoons tarragon-flavoured vinegar
method
1. Cook the beans, in just enough unsalted boiling water to cover, for 2 - 3 minutes, until slightly softened but still crisp. Pour into a colander, rinse with cold water, then drain.
2. Mix the oil, garlic and tarragon, and season with pepper. Stir in the beans, zucchini and onion, and turn until coated. Serve at once sprinkled with the vinegar or, if you prefer, cover and chill in the refrigerator for 1 hour; toss the salad and sprinkle with the vinegar just before serving.
