This salad combines hard-cooked egg, pecans, avocado, and other healthy ingredients with a lemon-mustard dressing for a delicious main course.
Place egg in a saucepan; cover with cold water. Bring just to a boil; cover and remove from heat. Let stand 12 minutes, then run under cold water to stop cooking. Peel egg and quarter.
In the same saucepan, bring 2 inches salted water to a boil. Add green beans and cook until crisp-tender, 3 to 5 minutes. Immediately run under cold water to stop cooking.
In a small bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Store this dressing in a small airtight container.
Just before serving, dice avocado and add it to your premade salad, along with egg. Toss with dressing.
Boil the green beans the night before, combine them with the last 4 ingredients in an airtight container, and refrigerate. Leave the avocado peel on and tightly wrap it in plastic to keep it fresh.