Cherry tomato, cucumber and green bean salad

Ingredients

•  150g cherry tomatoes, halved
• 1 Lebanese cucumber, sliced
• 90g baby green beans, trimmed
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped dill
• 1 avocado, peeled, stone removed, sliced
•  salt and pepper 

Direction

• Place the tomato and cucumber in a large bowl.
• Cook beans in a saucepan of boiling water for 2-3 minutes or until bright green and crisp.Drain again and refresh in iced water. Drain and set aside.
• To make the dressing, combine olive oil, lemon juice and dill. Whisk.
• To serve, add beans and avocado to tomato mixture. Season with salt and cracked black pepper. Drizzle with dressing and gently toss to combine. Transfer to a serving bowl. Serve.

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