Beetroot, Runner Bean & Grapefruit Salad
By OcadoLife
Published on 16 January 2022
Try this healthy summer salad recipe featuring seasonal British runner beans – you'll find an abundance of this ingredient from July through to November in the UK. Here, these popular green beans are brought to life with a zingy honey and mustard dressing, served alongside feta, creamy avocados and fresh pink grapefruit.Time and servings
20 minsTotal time
4Servings
18 minsPrep time
2 minsCooking time
Ingredients
- 250 g of cooked beetroot, sliced
- 150 g of baby kale salad
- 4 tbsp of seed blend
- 2 grapefruits(preferably pink), skin and pith cut away, sliced into rounds
- 300 g of runner beans, topped and tailed and cut into thin slices
- 200 g of feta, crumbled
- 2 ripe avocados, sliced
- 5 tbsp of olive oil
- 1 tsp of dijon mustard
- 1 tbsp of cider vinegar
- 2 tbsp of fresh dill, finely chopped
- 1 tsp of honey
Method
Step 1
Get all your ingredients ready and bring a pan of water to the boil. Add the runner beans for 2 mins, then immediately refresh under cold water to help keep them bright and green. Drain and set aside.Step 2
Mix all the dressing ingredients together in a small bowl.Step 3
In a large mixing bowl, gently combine the runner beans with the dressing and remaining ingredients, then serve.