Justin doesn't feel the same.
We've managed to figure out how to keep both of us happy by identifying certain veggies that we both love: roasted broccoli, sauteed broccoli rabe with garlic and anchovies, and green beans of most any variety.
This recipe has everything: crunchy, creamy, tangy, sweet, salty. It's a great pair with BBQ ribs, which we happened to have the other night along with it.
1 handful green beans, ends trimmed
1 avocado, diced
juice of 1/2 lemon
1/2 tsp red wine vinegar
1 1/2 tsp honey
1/4 cup olive oil
Salt & Pepper
Trim the ends of the green beans, chop them into 1/2-inch pieces, and blanch them in boiling water for 2-3 minutes.
For the vinaigrette: whisk together the vinegar, lemon juice, honey, olive oil, salt and pepper. Taste it. If it's too acidic for you, add more olive oil. If it's not tangy enough, add more vinegar or lemon juice. This isn't a hard-and-fast recipe.
Cut up the avocado. Scoop into the bowl with the vinaigrette. Add the cooked green beans.
If you have too much vinaigrette (and I usually do), here's a tip: drain off the salad in a colander.
No one will ever know.