Avocado and Watercress Salad with Green Beans
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Cooking tools:
- Pepper mill
- Peeler
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Mixing bowl
- Serving bowl
- Whisk
- Slotted spoon
- Measuring spoon
- Measuring cup
- Paper towel
- Spoon
Ingredients
- 1 large ripe, creamy acocado, such as hass
- juice of one lemon
- 1 medium shallot, minced
- ½ teaspoon kosher salt, plus more for boiling water
- freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 8 ounces green beans, trimmed and cut into 1″ pieces
- 1 cucumber, peeled, halved lengthwise, seeded and sliced thinly
- 1 bunch watercress, thick stems removed
- ½ cup whole mint leaves, loosely packed
- lemon wedges as garnish
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