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Creamy Avocado and Cannellini Bean Salad

A vibrant and refreshing salad featuring creamy avocado and hearty cannellini beans, brightened with zesty lemon and fresh herbs. Perfect for any occasion!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 can cannellini beans, drained and rinsed Provides a creamy, protein-packed base.
  • 1 cup artichoke hearts, chopped Adds tanginess and texture.
  • 1/4 cup fresh parsley, chopped For vibrant herbal flavor.
  • 2 tablespoons fresh dill, chopped Contributes aromatic taste.
  • 2 scallions, sliced Introduces a mild onion flavor.
  • 1 avocado, cubed Brings creaminess and healthy fats.
  • 1 cup sliced cucumbers Adds freshness and crunch.
  • 1/4 cup pickled onions Offers a tangy crunch as a garnish.
Dressing
  • 2 tablespoons Dijon mustard Brings tanginess.
  • 1 clove garlic, minced For rich aroma.
  • 2 tablespoons lemon juice Provides freshness and acidity.
  • 1 teaspoon lemon zest Brightens the dish.
  • 2 tablespoons extra virgin olive oil Key ingredient in dressing.
  • 1 teaspoon maple syrup or agave Adds sweetness.
  • 1 teaspoon nutritional yeast Optional for a cheesy flavor boost.
  • 1 teaspoon dried oregano Enhances flavor.
  • 1 pinch salt Enhances other flavors.

Method
 

Preparation
  1. Add the cannellini beans, chopped artichoke hearts, minced parsley, dill, and sliced scallion to a large mixing bowl.
  2. Stir in the nutritional yeast, dried oregano, Dijon mustard, grated garlic, lemon juice, and zest.
  3. Drizzle in the extra virgin olive oil and maple syrup, then add a generous pinch of salt.
  4. Mix all the ingredients together until well combined.
  5. If serving immediately, gently fold in the cubed avocado to prevent browning.
  6. Taste the mixture and adjust the seasoning by adding additional salt and pepper, as needed.
  7. Spoon the mixture over cooked grains like quinoa or serve as a dip with whole grain crackers.

Notes

For meal prep, this salad can be made in bulk and stored in the refrigerator for 3-5 days. Store the avocado separately to keep it fresh. Use a good-quality olive oil for dressing to enhance flavor.