• 125 g (4½ oz) green beans, trimmed, cut into 2.5 cm (1 inch) lengths
• 1 small red onion, halved and thinly sliced into half moons
• 2 avocados, chopped
• ½ lemon
• 400 g (14 oz) tin of palm hearts, drained, sliced into 3 cm (1½ inch) pieces
• 2 navel oranges, peeled, segmented
• 1 tablespoon pepitas (pumpkin seeds), lightly toasted, salted

Dressing

• 50 ml (1¾ fl oz) extra virgin olive oil
• juice of 2 limes
• 3 teaspoons white wine vinegar
• 3 teaspoons honey
• 1 tablespoon chopped coriander (cilantro) leaves

Cook the green beans in a saucepan of lightly salted boiling water for 1-2 minutes or until tender but still firm to the bite. Drain and refresh under cold running water. Drain again, pat dry on a clean tea towel (dish towel) and put the beans in a large salad bowl.

Put the onion and avocado in separate bowls, squeeze the lemon juice over the top of both and stand for 5 minutes. Drain, then add to the salad bowl. Add the palm hearts and orange segments and toss gently to combine.

To make the dressing, combine all the ingredients in a small jar with a fitted lid. Season with salt and freshly ground black pepper, then shake well to combine. Just before serving, pour the dressing over the salad and scatter over the pepitas.