Green beans and mashed avocados make the best pair. This vegan low carb side dish is quick, delicious, and goes with all of your main course favorites!
February 7 2017 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Side dish
Green beans and mashed avocados make the best pair. This vegan low carb side dish is quick, delicious, and goes with all of your main course favorites!
USMetric
4 servingservings
Ingredients
- 3 tbsp 3 tbsp olive oil
- 2⁄3 lb 300 g fresh green beans, trimmed
- ½ tsp ½ tsp sea salt
- ¼ tsp ¼ tsp ground black pepper
- 2 (14 oz.) 2 (400 g) ripe avocadoripe avocados
- 5 (22⁄3 oz.) 5 (75 g) scallion, finely choppedscallions, finely chopped
- fresh cilantro (optional)
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Heat the oil in a frying pan.
Sauté the beans for 3-4 minutes over medium-high heat until they are slightly tender and browned. Lower the heat towards the end and add the spices. Put the beans aside in a bowl.
Peel the avocado and remove the pit. Mash coarsely with a fork.
Add the onions and avocado to the green beans and mix.
Top with a handful of finely chopped cilantro before serving if you choose.
Tip!
This dish is great with fresh, thin green beans, but you can also use frozen. Just make sure they are properly thawed and drained, or the frying pan will cool down and they will taste boiled, not fried. You can also use yellow beans.
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8 comments
1
Michaela
February 8 2017
The combination of green beans and avocado is great! Thank you for the recipe.
I like green beans very much. I'm avoiding fresh green beans when they are "out of season". Will say: I only eat them when I can get them fresh from the market, not when they are imported and all vitamins got lost on their way to supermarket. An alternative are frozen green beans.2
Liz
February 28 2017
This is the best green bean recipe I have ever made. It was delicious. I used six scallions and one super large avacado. It was amazing.
3
Christine
May 8 2017
I am with Liz WE love this recipe.
I've used fresh and frozen, one avocado and two, one chive a bunch . .it's always delicious!Reply: #6
4
Prudence
April 1 2019
I didn't have onions on hand, but crumbled bacon and a spoonful of cream cheese made this to-die-for.
5
Joan
April 14 2019
We had this with the stuffed chicken breast last evening.
I had made the BLT chicken salad for lunch and saved the bacon grease.
I used it to cook the green beans.
It was to die for!!!6
Reply to comment #3 by Christine
Jonathan Jackson
October 29 2020
Is this dish hot, warm, or chilled?
Reply: #7
7
Reply to comment #6 by Jonathan Jackson
Crystal Pullen Team Diet Doctor
October 30 2020
Is this dish hot, warm, or chilled?
I think this would be best hot or warm.
8
Carrie
January 13 2023
the recipe is great on it's own, but when I paired this with a pork tenderloin with a mustard cream sauce.....WOW
