Roasted Green Bean Medley with Avocado Vinaigrette

Side Dishes

Roasted Green Bean Medley with Avocado Vinaigrette
Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 12
Calories 120
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 6%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 14%
Total Sugars 3g  
  Includes 0g Added Sugars 0%
Protein 1g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 11mg 0%
Iron 0.34mg 2%
Potassium 180mg 12%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Green beans, shallots and dried cranberries make this Thanksgiving side dish a delicious holiday dish that highlights the versatility of avocados. It’s easy to eat more vegetables with this green bean medley.

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

  1. Preheat oven to 425°F.
  2. Coat a roasting pan with cooking spray.
  3. In a large bowl, toss green beans, shallots, oil, black pepper, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, arrange green beans on a serving plate and toss cubed avocados on top.
  8. Drizzle with avocado dressing and sprinkle with dried cranberries.

Reviews

Nutrition Facts
Roasted Green Bean Medley with Avocado Vinaigrette
Amount Per Serving 12
Calories 120 Calories from Fat 0
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 6%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 14%
Total Sugars 3g  
  Includes 0g Added Sugars 0%
Protein 1g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 11mg 0%
Iron 0.34mg 2%
Potassium 180mg 12%
* Percent Daily Values are based on a 2000 calorie diet.

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!

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