Green Bean, Edamame and Avocado Salad with Preserved Lemon Dressing

Cook the green beans in a saucepan of boiling, well salted water until just tender. Lift out with a slotted spoon and place in a bowl of chilled water. Add the edamame beans to the boiling water and cook for 4-5 minutes. Drain and refresh in chilled water. Drain again and dry both lots of beans on paper towels.

Dressing: Soak the red onion in cold water for 10 minutes. Drain and squeeze dry in a clean tea towel. Scrape the flesh off the rind of the preserved lemon and discard. Finely slice the rind. Whisk the remaining ingredients in a bowl and season. Add the preserved lemon and red onion.

To assemble: Halve, stone and peel the avocado and slice thinly. Gently combine the beans and avocado with the dressing and transfer to a shallow serving platter, scattering with the mint. 

Pantry notes
Preserved lemons: Jars of preserved lemons are available from good supermarkets and gourmet food stores.

Edamame beans: (pronounced “edd-a-MAH-may”) these Japanese soy beans come in bags frozen and podded, or buy in their shells and pod them yourself. Available from Asian food stores or some supermarkets. They make a delicious snack when blanched and salted too.