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Side dishe for 6

Green Bean Avocado Salad

$5.75for 420 minServes 6

Raw green beans, tomatoes, peppers, and onion are coated with a creamy mashed avocado dressing brightened with lemon.

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Green beans, 1.1 lb$2.49/lb typical1.1 lb$2.74Typical price
Fresh tomatoes, 0.95 lb$1.99/lb typical0.95 lb$1.87Typical price
Avocados, 1.5$1.29 each typical1.5$1.83Typical price
Bell peppers, 0.2 lb$2.49/lb typical0.2 lb$0.47Typical price
Red onions, 0.5 lb$1.49/lb typical0.5 lb$0.74Typical price
Sour cream, 0.75 oz$0.14/oz typical0.75 oz$0.11Typical price
Garlic, a little$0.75 each typicala little$0.08Typical price
Lemons and limes, 0.75$0.60 each typical0.75$0.40Typical price
Total for the servings shown$8.62

Swaps

  • Swap green beans for broccoliabout $0.50/lb less at typical prices
  • Swap red onions for onionsabout $0.20/lb less at typical prices
  • Swap sour cream for yogurtabout $0.02/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

  • 20 minstart to table
  • Easydifficulty
  • 6servings as written
  • $typical cost tier

AmericanVegetarianGluten-freeBudgetSide dishesLunchesNo-cookSummer

Typical price

$1.44 per serving$5.75 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 500 g / 1 lb green beans
  • 3 tomatoes
  • 1 avocado
  • 1/2 red capsicum / bell pepper
  • 1/2 red onion
  • 1/2 cup ripe avocado
  • 3 tbsp extra virgin olive oil
  • 3 tbsp sour cream or yogurt - optional
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 4 tbsp water
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Steps

  1. Trim the green beans and cut them into bite-size pieces.
  2. Chop the tomatoes, bell pepper, red onion, and avocado.
  3. Mash the avocado with olive oil, sour cream or yogurt, lemon juice, garlic, water, salt, and pepper.
  4. Toss the vegetables with the dressing in a large bowl.
  5. Rest the salad for 5 minutes before serving.

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