Ingredients
- 1 pound green beans
- 2 avocados (sliced thick)
- 1 heart of romaine lettuce (chopped)
- 2 tbs. unsalted butter
- 2 tbs. parsley
- 2 teaspoons tbs. + ½ salt
- 1/4 teaspoon red pepper flakes
- juice of 2 lime
Make it step by step
- Place beans in boiling salted water (use 2 tbs. salt) for a couple minutes until al dente.
- Drain.
- Melt butter in shallow pan and add beans, parsley, ½ tsp. salt and pepper.
- Cook for 5 minutes stirring occasionally.
- Mix in lime juice from one lime.
- Turn off the heat and cool to room temperature.
- When cool place on bed of romaine and top with sliced avocados.
- Squeeze the juice of the second lime over the avocados.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kathy-Ann Hart, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.