Green Bean and Avocado Summer Salad

In a small saucepan, heat the 1 tablespoon of olive oil over medium heat. Add the shallot and cook for 5-6 minutes or until tender. Add the garlic and cook for another minute. Add the apple juice and apple cider vinegar and cook for another 5 minutes on high, or until the liquid is slightly reduced. Remove from heat and whisk in the Dijon mustard, extra virgin olive oil, salt and pepper. Whisk until smooth. Cover and refrigerate until you are ready to use.

Bring a large pot of water to boil over high heat. Salt the water and add the pasta. Cook according to your package instructions for al dente. When done remove pot from the stove. Drain the pasta and rinse with cold water. Set aside to cool completely.

Meanwhile, prepare your green beans. Combine the green beans and about 1 cup of water in a medium-sized saucepan. Heat the beans over medium until they are hot. Remove the beans from the hot water with a slotted spoon and transfer immediately to an ice bath (a bowl of water filled partially with ice). Let them sit in the ice water for 2-3 minutes then remove the beans from the water, again with a slotted spoon, and transfer to a paper towel lined plate to get rid of any excess liquid. Set aside until you are ready to use.

Combine the pasta, green beans, cranberries, raisins, almonds, and spinach in a large bowl. Toss the ingredients to combine then portion out 6 servings of the salad. Toss to combine then plate. Top each salad with sliced avocado and serve the dressing on the side or lightly drizzle over top.
Eat and enjoy!