Cook green beans in a large pot of boiling, salted water for 4 minutes; add fusilli after 1 minute of cooking. Drain and rinse under cold running water; drain well. Toss with grape tomatoes, cucumber and green onions.

Meanwhile, combine avocado with basil, lemon juice, water, olive oil, garlic, lemon zest, salt and pepper in a food processor or blender. Blend until smooth (add a little extra water if needed to adjust to a pourable consistency).

Add dressing to fusilli mixture and toss to coat.

Prepare this dish up to 24 hours in advance, reserving the salad and dressing separately. Combine everything just before serving.

To serve the salad as an entrée, increase the protein intake by adding chopped cooked chicken, cooked shrimp or drained canned chickpeas.