Green Bean Salad Recipe

Prepare lettuce

Rinse the butter lettuce leaves under cold water, spin or pat dry, and tear into bite-sized pieces. Transfer to a large serving bowl and chill briefly while preparing other components.

Blanch green beans

Bring a medium pot of salted water to a rolling boil. Add trimmed green beans (12 oz) and cook 2–3 minutes until bright green and just tender-crisp. Meanwhile prepare an ice bath (large bowl with ice and cold water). Immediately transfer beans to the ice bath to stop cooking and set color. Once cool, drain and pat dry; if long, cut into 2–3 inch pieces.

Prepare avocado

Cut the avocado in half, remove the pit, and scoop the flesh out. Slice or dice to preferred size. Toss avocado gently with a pinch (about 1/8 tsp) of salt to season and prevent browning; hold until assembly.

Finish salad

Add the blanched green beans to the bowl with butter lettuce. Drizzle the reserved 1 tsp extra-virgin olive oil over the avocado pieces to add shine and flavor. Sprinkle 2 tbsp thinly sliced chives over the salad. Season with 1 tsp sea salt and 1 tsp freshly ground black pepper, but wait to fully toss until vinaigrette is ready so seasoning can be adjusted.

In a small bowl or jar, whisk together 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple), 1 tbsp finely minced shallot, and 1 tsp minced garlic. Add 1 tsp salt and 1 tsp fresh ground black pepper and whisk briefly.

Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking continuously to emulsify. Taste and adjust seasoning — add a bit more vinegar if you prefer more tang, or a pinch more salt if needed. If using a jar, you can combine all ingredients, secure the lid, and shake vigorously until emulsified.

Just before serving, pour the vinaigrette over the salad (use about 3–4 tbsp, reserving any extra). Gently toss the butter lettuce, green beans, and avocado to coat evenly, taking care not to mash the avocado. Transfer to a serving platter if desired, garnish with additional chives, and finish with the reserved tsp of extra-virgin olive oil for a glossy finish. Serve immediately.