Tropical Green Bean and Avocado Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Crisp green beans and creamy avocado tossed in a zesty lime-cilantro dressing, finished with sweet red onion for a refreshing lunch. This american-inspired salads (vegetarian) ready in about 19 minutes pairs Green beans, medium Avocado, Red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 245 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Green beans
• 1 medium Avocado
• 1/4 cup Red onion
• 2 tbsp Lime juice
• 1 tbsp Extra virgin olive oil
• 2 tbsp Fresh cilantro
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz trimmed green beans and cook for 4 minutes until crisp-tender, then immediately transfer to ice water to stop cooking.
2. Step 2: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Drain and pat dry the green beans, then add to a large bowl with 1 medium diced avocado and 1/4 cup thinly sliced red onion. Pour the dressing over and gently toss until all ingredients are coated. Fold in 2 tbsp chopped cilantro just before serving.