Avocado & white bean salad
This Avocado & White Bean Salad features creamy avocado and hearty white beans dressed in a vibrant lemon basil vinaigrette. It's a refreshing, nutritious dish with a wonderful blend of textures and flavors.
Cook time 0 min
Prep time 5 min
Ingredients:
1.50 cups white beans1 avocado
1 tomato
1/4 onion
1.50 tbsp olive oil
1/4 cup lemon juice
1/2 tbsp basil
1/2 garlic clove
1 dash salt
1 dash black pepper
1 tsp mustard
This Avocado & White Bean Salad is a refreshing and nutritious dish that's perfect for any time of the year. Combining the creamy texture of avocado with the hearty white beans and the zesty lemon basil vinaigrette, this salad provides a harmonious blend of flavors and textures. It's not only delicious but also packed with healthy fats, protein, and essential vitamins.
Instructions:
- Dice the avocado and tomato into small, bite-sized pieces, and place them in a large mixing bowl.
- Finely chop the 1/4 onion and add it to the bowl with the avocado and tomato.
- Rinse and drain the white beans thoroughly.
- Add the beans to the bowl with the avocado, tomato, and onion.
- In a small bowl or a jar with a tight-fitting lid, combine the olive oil, lemon juice, finely chopped basil, minced garlic, mustard, salt, and black pepper.
- Whisk together or shake well until the vinaigrette is thoroughly mixed and emulsified.
- Pour the lemon basil vinaigrette over the salad.
- Gently toss the salad to ensure all the ingredients are well coated with the dressing.
- Taste the salad and add more salt or black pepper if desired.
- Transfer the salad to a serving bowl or individual plates.
- Enjoy immediately while fresh.
Enjoy your vibrant and flavorful Avocado & White Bean Salad. This dish is quick to prepare and perfect for both a healthy lunch and a light dinner. The combination of fresh ingredients and zesty dressing will leave your taste buds satisfied and your body nourished.
Avocado & white bean salad FAQ:
The Avocado & White Bean Salad can last in the refrigerator for about 1-2 days. However, the avocado may brown and affect the salad's appearance, so it’s best consumed fresh.
Yes, canned white beans work well for this recipe. Just make sure to rinse and drain them thoroughly before adding them to the salad.
No specific pan is required. A large mixing bowl is sufficient for combining all the salad ingredients and ensuring even mixing with the dressing.
This recipe is already vegan as it doesn’t include any animal products. Just ensure that the mustard you choose is also vegan-friendly.
If fresh basil isn't available, you can use dried basil as a substitute. Use about one-third the amount, approximately 1/2 teaspoon, since dried herbs are more concentrated in flavor.
Cooking Tips:
- For extra flavor, let the salad marinate in the refrigerator for about 30 minutes before serving. This allows the ingredients to meld together beautifully.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the vinaigrette.
- Feel free to add more fresh herbs such as parsley or cilantro for an additional layer of flavor.
- To keep the avocado from browning, consider adding it right before serving.
- For added crunch, top the salad with some toasted nuts or seeds.
Nutrition Facts
1 ServingsCalories 920kcal
Protein 44g
Carbohydrates 130g
Fiber 40g
Sugar 9g
Fat 50g
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