INGREDIENTS:
Salad:
250g round green beans
250g low GI 90-second white rice
250g cherry tomatoes
2 small avocados
8-12 basil leaves
200g feta diced
Dressing:
1/4 cup lemon juice
A pinch of sugar
2 cloves garlic, crushed
5 tablespoons olive oil
DIRECTIONS:
- Trim the beans and cut into 5cm lengths. Blanch in boiling water for about 3 minutes or until crisp and tender.
- Meanwhile, cook the rice in the microwave. Cool.
- Halve the cherry tomatoes. Halve, stone and peel avocados. Cut into quarters.
- Combine all the salad ingredients in a large bowl.
- To make the dressing, whisk the lemon juice, sugar and garlic until the sugar is dissolved. Slowly whisk in the olive oil. Serve drizzled over the salad.
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