Creamy avocado slaw is the perfect side dish for BBQs, picnics and summer lunches. Pecans, spring onions and parsley add lots of flavour.
150g runner beans
3 spring onions, finely chopped
125g crème fraîche
2 limes, grated zest and juice
2 tbsp maple syrup
½ finely shredded red cabbage
1 avocado, diced
2 apples, cut into matchsticks
100g pecans, roughly chopped
Bunch flatleaf parsley, roughly chopped
- Bring a pan of salted water to a simmer. Cook the runner beans for 2-3 minutes until cooked but firm, then drain, rinse under cold water and slice finely on an angle..
- In a large bowl, mix the finely chopped spring onions with the crème fraîche, the grated lime zest and juice and maple syrup. Add the runner beans, the shredded red cabbage, diced avocado and apple matchsticks.
- Add most of the chopped pecans and parsley to the bowl and toss well to combine, then top with the rest of the parsley and pecans to serve.