1 pound green beans
1 Tablespoon raw sunflower seeds
1 Tablespoon chopped toasted walnuts (or slivered almonds)
1 Tablespoon olive, walnut or grapeseed oil
1 Teaspoon red wine vinegar
Sea salt and fresh ground pepper
Fill a sauce pan half way with water. Bring water to a boil. Add green beans. Cook for 3-5 minutes depending on how crunchy you like the beans. Remove and rinse with cold water until beans are cool. Cut or snip off ends of beans and cut in half or thirds. Place cut beans in a bowl.
Scoop out avocado into slices and place in smaller bowl. Add the vinegar, oil and some salt and pepper. Combine and pour on top of the green beans. Sprinkle with nuts and seeds.
Note: If making ahead – do not add the avocado until ready to serve so that it doesn’t get brown! Instead, toss beans with the oil and vinegar and add avocado later.
Add some cheese, chopped hard boiled egg or grilled chicken.
To Toast Walnuts or Sliced Almonds:
Place nuts in a sauté pan and heat over medium heat stirring occasionally. Watch so they don’t burn – they should be “toasted” in about 5 minutes (walnuts – almonds probably less time and will see them turning brown as they cook)