The Skinny Summer Salad

In a microwave safe dish, add green beans and about 3 tablespoons water. Cover and cook for 2 minutes. Once done, place beans in cold water and set aside.

Meanwhile, add all the remaining vegetables and basil to a bowl. Add the green beans and lightly mix together. Place in the refrigerator until ready to use. Note: If the green beans are too long, cut them in half after you have cooked them.

In a small bowl, add dressing ingredients, whisk together or pour into a small jar and shake.

You can either serve the dressing on the side, which I recommend if planning on having leftovers (just add a squirt of lemon juice to the salad so the vegetables stay fresh and avocado stays green), or add dressing directly onto the salad and let sit for about 1 hour for maximum flavor.