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- Cook the beans in a saucepan of boiling salted water for 2-3 minutes until just tender, then drain and rinse under cool running water.
- Arrange the spinach, avocado and Parmesan on a platter. Top with the beans, pine nuts and parsley.
- Place the oil, lemon juice, garlic and honey in screw-top jar. Season with salt and pepper. Secure the lid and shake to combine. Pour over the salad and serve immediately.
Per serving: 411kcals, 31.6g fat (6.5g saturated), 18.4g carbs (5.2g sugars), 14.1g protein, 11.6g fibre, 0.157g sodium
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