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Avocado & Pine Nut Salad

A healthy breastfeeding recipe for mums. It’s good to keep a salad like this in the fridge to dip into as a healthy snack any time you feel hungry.

Vegetarian
Prep Time: 5 minutes
Cook Time: 4 minutes
Serves: 4
Great for:  Family Recipes Grown Up Entertaining
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Ingredients
50 g pine nuts
100 g french beans, halved
2 plum tomatoes, halved & cut into slices
200 g mixed salad leaves
1 medium ripe avocado
2 hard boiled eggs, each cut into 6 wedges
100 g tinned sweetcorn
Method
  1. Lightly toast the pine nuts in a dry frying pan until lightly golden.
  2. Blanch the beans in boiling lightly salted water for 3-4 minutes or until just tender.
  3. Make the dressing by whisking together the oil, vinegar, caster sugar and soy sauce and season to taste.
  4. Stir in the blanched beans and the tomatoes and sweetcorn.
  5. Arrange the salad leaves in a dish, cut the avocado in half, remove the stone and skin, cut into thin slices and arrange on top of the salad leaves with the eggs.
  6. Spoon over the tomatoes, beans and dressing, and finish by scattering over the pine nuts.

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