Red, green and white = festive.
Salad: 250g round green beans
250g low GI 90-second white rice
250g cherry tomatoes
2 small avocados
8-12 basil leaves
200g feta diced
Dressing: 1/4 cup lemon juice
pinch sugar
2 cloves garlic, crushed
5 tablespoons olive oil
Trim the beans and cut into 5cm lengths. Blanch in boiling water for about 3 minutes or until crisp-tender. Drain, refresh in ice cold water. Drain and pat dry.
Meanwhile, cook the rice in the microwave. Cool.
Halve the cherry tomatoes. Halve, stone and peel and avocados. Cut into quarters. Combine all the salad ingredients in a large bowl.
To make the dressing, whisk the lemon juice, sugar and garlic until the sugar is dissolved. Slowly whisk in the olive oil. Serve drizzled over the salad. Serves 4.