Green bean, egg, and avocado salad

Bring salted water to a boil and add the green beans (400 g). Cook for about 5 minutes, then transfer the beans to a colander and rinse under cold water to stop the cooking process and preserve their bright color.

In a skillet, heat butter (1 tbsp) and add the beans. Sauté them over medium heat for about 5 minutes until they become slightly softer and acquire a golden hue.

Then transfer the beans to a salad bowl and add finely chopped garlic (2 cloves), diced avocado (1 piece), and chopped hard-boiled eggs (4 pieces).

Season with salt and pepper to taste, then dress with mayonnaise.

Before serving, sprinkle with chopped green onions (2 stalks) and, if desired, nuts (30 g).