Emma’s Avocado, Basil and Borlotti Bean Salad with Eggs

Emma Ellice-Flint’s Avocado, Basil and Borlotti Bean Salad with Eggs

If you’re looking for a mood-boosting, vitamin-packed salad, this one will hit the spot. Avocados are full of vitamins B and C, which support energy production and improve your mood. They also have high levels of anti-inflammatory monounsaturated fat, especially oleic acid, as well as phytonutrients such as beta-carotene, helping to increase blood flow for a healthy brain.

Try adding some pasta and toss through this dish – it works brilliantly with the basil dressing and creamy avocado.

Emma’s Avocado, Basil and Borlotti Bean Salad with Eggs Main

Serves 2


  • 100g cooked borlotti beans or lentils
  • 250g long green beans, remove the little woody stalks from the top
  • 1⁄2 large red onion, peeled and thinly sliced
  • 1 medium ripe avocado, stoned and peeled, chopped into cubes
  • 1 tbsp capers (drained)
  • Pinch of salt and pepper
  • 2 cooked eggs per person


  • 1 handful basil leaves, washed and finely chopped/minced
  • 2 tbsp extra virgin olive oil
  • Juice from 1 small lemon – about 2 tbsp
  • 1 tsp dried thyme or oregano (optional)


  1. Steam the green beans and sliced onions for 3 minutes. 
  2. Mix the olive oil, finely chopped basil, dried thyme or oregano and lemon juice in a bowl to make the dressing. 
  3. Toss the vegetables, capers and borlotti beans (or lentils) with the dressing, and carefully combine, taking care not to squish the avocado too much.  
  4. Chop up and scatter over the cooked eggs. 
  5. Add salt and pepper to taste.

Learn more about Emma.

©Emma Ellice-Flint ©Emma’s Nutrition

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