Honey Dijon Avocado Green Beans

Oh, how I love this honey Dijon avocado green beans dish. With toasted walnuts. Let's not forget about the toasted walnuts. Because they're one of the best parts of this dish. The chopped walnuts, and the creamy cubed avocado. And the honey Dijon dressing. And the green beans. 

I love everything about this dish, is what I'm saying. 

I mean, aside from the tangy and sweet and spicy dressing, there are only three ingredients in this side dish: green beans, avocado, and walnuts. So you understand how quick and easy this dish is to make, right?

Here's how you make this green bean extravaganza:

• boil the fresh green beans (you can trim the edges first if you'd like. I didn't. I call it rustic. Which is a nicer term for lazy.)

• cube the avocado

• toast the chopped walnuts

• whisk together the honey Dijon dressing

• toss everything together and serve

Simple enough? Yeahhhhhh it is. 

Shall we talk about the dressing? Let's. 

It's got Dijon mustard. And honey. It's a honey mustard dressing. But way better. Because there's also a minced shallot added to the dressing. For extra spice and a hint of that garlic taste that shallots magically provide.

And then there's vinegar. For tang and acidity. And olive oil. For an extra depth of flavor. And of course, we've got salt and pepper. As little or as much as you'd like. I tend to sway towards the latter. I'm just always generous with my salt. And pepper. And every other spice in the world.  

And can we get back to the toasted walnuts for a minute? Because they realllllly take this wholesome side dish to a new level of greatness. Don't get me wrong, this green bean salad would be delicious if it only had the green beans and avocado and honey Dijon dressing.

But the walnuts. The TOASTED walnuts. They add so much deep, nutty flavor that balances the lightness of the rest of the dish so well that I really couldn't imagine this dish without them anymore. 

But remember. TOAST the walnuts. Raw walnuts are fine for snacking or baking. But for this avocado green bean salad, I shall say it one last time: TOAST THE WALNUTS.

And hello! AVOCADO! I.e. the love of my life. Which is why there are two whole avocados in this dish. Rich and creamy and buttery - avocados are obviously, without a doubt, no question about it my favorite fruit ever. 

Quick and easy. Wholesome and deeeelicious. Crunchy and creamy and crispy and tangy and nutty and spicy and sweet. 

Honey Dijon avocado green beans, will you be mine forever and ever?

Honey Dijon Avocado Green Beans

---

Yield: 6-8 servings

2 Lbs. fresh green beans
2 avocados, cubed
1/2 cup chopped walnuts, toasted

Dressing:
2 tablespoons Dijon mustard
5 teaspoons honey
1 shallot, minced (or 1 tablespoon minced onion)
3 tablespoons white vinegar
1 tablespoon olive oil
Salt and pepper, to taste

1. Preheat oven to 350 F. Spread walnuts onto a baking sheet and toast until golden brown, about 8-9 minutes. 

2. Bring a large pot of salted water to a boil and add green beans. Boil until green beans are your desired texture, about 5-7 minutes. Drain and pat dry. 

3. Whisk together the dressing ingredients. Toss with the green beans, cubed avocado, and toasted walnuts and serve.