Easy Avocado Caesar Green Beans Recipe Ups Your Side Dish Game by Jan Mostrom

We love green beans, but I have to admit that I’ve gotten into a bit of a rut with the way I cook them. That is why I love this new preparation that covers the fresh green beans with a delicious avocado Caesar dressing and garlic panko breadcrumbs. The easy green beans recipe has just 20 minutes of prep time. This is a wonderful new vegetable side dish you’ll want to serve for lunch or for dinner over and over again. Plus, you get the health benefits of green beans and the health benefits of avocado.

To make this avocado Caesar green beans recipe, you will need to gather the following ingredients from your pantry and fridge: a ripe avocado, mayonnaise, fresh garlic, Dijon mustard, lemons for juicing, salt, black pepper, panko breadcrumbs, garlic powder, olive oil, fresh green beans and Parmesan cheese. The green beans are cooked until just crisp-tender, then drained and put onto a platter. Blend the salad dressing ingredients, then prepare the simple panko crumbs. The dressing and crumbs are spooned and sprinkled over the green beans. So fresh, tasty and beautiful!

Serve this vegetable recipe as a side dish with dinner, or as a vegetarian lunch or dinner. So easy and delicious! 

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 Minutes
Servings: 6

Ingredients

Avocado Caesar Dressing 

• 1/2 a ripe avocado
• 1/4 cup mayonnaise
• 1/4 cup water (up to 1/2 cup)
• 1 large clove garlic
• 1/2 tablespoon Dijon mustard
• 2 tablespoons lemon juice (you can use the zest as well)
• 1/2 teaspoon salt

Panko Crumbs

• 1 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• pinch of salt

Green Beans

• 12 ounces green beans, ends trimmed
• Parmesan, grated, to sprinkle on top
• fresh ground black pepper, crushed red pepper flakes and lemon zest, for topping (optional)

Recipe Notes

• Fresh is best when it comes to lemon juice and Parmesan cheese. So grate or squeeze your own if you can.

• You will probably have some leftover salad dressing. Store it in an airtight container and use it on salads or on other fresh vegetables.

• Store any leftovers in an airtight container in the fridge for up to four days.

Here's how to make it: 

1. Place a large saucepot filled with water on the stove on high to boil. When the water boils, add the green beans and boil for 3 minutes for crisp-tender or up to 5 minutes if you like them very soft. Drain well and place onto a platter.
2. Make the dressing by placing the ingredients into a blender.
   
3. Blend until the mixture is smooth. If it seems a bit thick, at a bit more water at a time. You don’t want it to stick on a spoon. Go slowly, you can always add more. Taste to see if more salt or lemon juice is needed.
   
4. Make the panko crumbs but mixing all the ingredients in a small microwave-safe bowl.
   
5. Microwave for 30 seconds. Remove and mix with a spoon and return for 30-second intervals, mixing until the breadcrumbs are golden brown. (It took about 1 minute 30 seconds for mine). Set to the side to cool as it will be very hot.
   
6. Top the green beans with the dressing and sprinkles of the panko crumbs, then dust it all with the grated Parmesan. If desired, serve with a few turns of freshly ground pepper, some crushed red pepper flakes and/or lemon zest.
   
   

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