Green bean, egg, and avocado salad
A source of fiber, protein, and healthy fats, this salad supports heart health and promotes satiety. Its creamy texture and fresh flavor make it ideal for a light lunch or snack.
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).
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