Ingredients
- 2-1/4 c. green beans, washed and trimmed
- 1/4 c. shallots (about 2 large), sliced
- 2 T. canola oil
- 1/4 t. ground black pepper
- 1/4 t. salt
- 1/3 c. reduced-sugar dried cranberries (for garnish)
- For Dressing:
- 2 ea. Avocados From Mexico, pitted, peeled, and halved, divided
- 1 T. lemon juice
- 2 T. olive oil
- 2 T. dijon mustard
- 2 T. water (if necessary)
- 1 T. white wine vinegar
- 1/4 t. salt
- 1/4 t. ground black pepper
Instructions
- Preheat oven to 425°F.
- Coat a roasting pan with cooking spray.
- In a large bowl, toss green beans, shallots, oil, black pepper, and salt.
- Spread green beans on roasting pan and roast for 10-12 minutes, or until green beans start to brown, stirring a few times during cooking process.
- While beans are cooking, cut 3 halves of the avocado into cubes (save remaining avocado half for dressing.) Put into small bowl and toss with lemon juice to keep from browning. Set aside.
- To Make Dressing: Add to blender (or use hand blender) the remaining avocado half, olive oil, mustard, vinegar, salt, and pepper. Process until smooth and thick. Add 1 or 2 tablespoons of water to thin out the dressing to your liking.
- To serve, arrange green beans on a serving plate and toss cubed avocados on top.
- Drizzle with avocado dressing and sprinkle with dried cranberries.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
