This vibrant Herby Avocado White Bean Salad is a quick, flavorful, and nutrient-packed dish that’s perfect for everyday meals.
Loaded with plant-based protein, fiber, and healthy fats, it supports digestion and sustained energy.
Fresh herbs and creamy avocado elevate its taste, while its no-cook preparation makes it ideal for easy meal prep or a satisfying weeknight lunch.

Herby Avocado White Bean Salad
Equipment
- 1 large mixing bowl
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 Measuring spoon
- 1 citrus zester or grater
- 1 Mixing Spoon
Ingredients
- 1 15 oz can cannellini beans, drained and rinsed
- 7 jarred artichoke hearts quartered and roughly chopped
- ⅓ cup fresh parsley minced
- ⅓ cup fresh dill minced
- 1 scallion thinly sliced
- 1 tbsp nutritional yeast optional
- 1 tsp dried oregano
- 2 tsp Dijon mustard
- 1 clove garlic grated (or 1 tsp garlic powder)
- Juice and zest of 1 lemon
- 1 tbsp extra virgin olive oil or more to taste
- 2 tsp maple syrup or agave
- Salt to taste
- 1 avocado cubed
Instructions
- Prepare Your Ingredients: Begin by gathering all ingredients and equipment to ensure smooth preparation. Drain and rinse the cannellini beans under cold water using a colander to remove excess sodium and liquid. Shake gently to remove extra moisture. Quarter the jarred artichoke hearts and roughly chop them into bite-sized pieces. Rinse fresh parsley and dill under cold water, then pat dry with paper towels. Mince the herbs finely to maximize flavor. Thinly slice the scallion into delicate rounds for even distribution and visual appeal.
- Zest and Juice the Lemon: Use a citrus zester or fine grater to zest the lemon directly into a small bowl, capturing the fragrant oils that will enhance the salad. Cut the lemon in half and squeeze out the juice, removing any seeds. Lemon zest adds brightness and depth while lemon juice delivers tang that balances the creamy avocado and hearty beans.
- Combine Beans and Vegetables: In a large mixing bowl, add the drained cannellini beans and chopped artichoke hearts. Stir gently to combine, ensuring an even distribution. Add the minced parsley, dill, and sliced scallion. These fresh herbs add a vibrant aroma and herbaceous flavor that form the base of this salad.
- Add Flavor Enhancers: Sprinkle in nutritional yeast if desired to introduce a subtle cheesy umami flavor. Add dried oregano for aromatic depth. Stir in Dijon mustard, grated garlic (or garlic powder), lemon zest, and lemon juice. Mix thoroughly so the seasonings coat the beans and vegetables evenly, ensuring every bite is full of layered flavors.
- Add Sweetness and Healthy Fats: Pour extra virgin olive oil and maple syrup (or agave) over the salad. The olive oil contributes healthy fats and a silky texture, while the maple syrup balances the tang of lemon and mustard. Mix gently, ensuring the dressing coats all ingredients without mashing the beans. Taste and adjust salt to preference for optimal flavor balance.
- Prepare Avocado for Serving: Cut the avocado in half and remove the pit. Carefully scoop out the flesh and cut it into evenly sized cubes. Keep the avocado aside until serving to prevent browning and maintain its creamy texture.
- Fold in Avocado at Serving: Just before serving, gently fold the cubed avocado into the salad using a folding motion rather than stirring vigorously. This preserves avocado’s texture and ensures it stays intact. Folding also helps distribute flavor without turning the avocado into a puree.
- Taste and Adjust Seasoning: Taste the salad and adjust seasoning according to your preference. Add extra salt for depth, more Dijon mustard for tanginess, or extra maple syrup for sweetness. This step allows customization and ensures your salad matches your flavor preferences perfectly.
- Serve Creatively: Serve your Herby Avocado White Bean Salad over cooked quinoa for a hearty meal or alongside whole-grain crackers for a light snack. Add sliced cucumbers or pickled onions for texture and brightness. This salad is ideal for lunch, a light dinner, or as part of a flavorful meal spread.
- Optional Chill for Enhanced Flavor: If time allows, cover the salad with plastic wrap or store in an airtight container and refrigerate for 20–30 minutes before serving. Chilling lets the flavors meld and intensifies the herbaceous and tangy profile, making the salad even more delicious.
Notes
- Fold avocado in at the last moment to prevent browning and keep the salad fresh.
- Rinse canned beans well to reduce sodium and improve flavor.
- Mince herbs finely to release maximum aroma and ensure an even distribution.
- Adjust maple syrup and mustard to balance tang and sweetness according to personal taste.
- This salad is best served fresh but can be chilled for flavors to develop.
Chef’s Secrets For Perfect Salad
The key to making a truly exceptional Herby Avocado White Bean Salad lies in the careful layering of flavors and textures.
Fresh herbs should be finely minced to maximize aroma, while lemon zest and juice must be added last for brightness.
If using nutritional yeast, choose a quality brand for a rich umami punch.
For added texture, you can toast the beans lightly in a dry pan for a nutty flavor before mixing.
Also, folding in avocado gently preserves its creamy texture and avoids turning it into mush.
Serving Suggestions For Maximum Enjoyment
This herby salad is incredibly versatile.
Serve it chilled as a protein-packed lunch, paired with cooked quinoa for a satisfying bowl meal.
It also works beautifully as a light dinner alongside gluten-free crackers or whole-grain toast.
For a fresh twist, add pickled red onions or cucumber slices for crunch.
Drizzle with extra olive oil and a squeeze of lemon for a final burst of flavor.
The salad is perfect as a standalone dish or as part of a larger spread.
Storage Tips For Best Freshness
Store your salad in an airtight container in the refrigerator.
Keep avocado separate if possible and add just before serving to maintain its vibrant color.
If avocado is already mixed in, press plastic wrap directly on the surface to minimize exposure to air and slow browning.
The salad will keep fresh for up to 24 hours, but flavors deepen when chilled slightly.
For longer storage, keep beans and herbs mixed separately and add avocado when ready to serve.
Frequently Asked Questions
1. Can I use different beans for this salad?
Yes! While cannellini beans give a creamy texture and mild flavor, chickpeas or great northern beans work well too. Adjust seasoning to complement the chosen bean variety.
2. How can I keep avocado from browning?
To slow browning, fold avocado in just before serving and squeeze a little extra lemon juice over it. Store in an airtight container with minimal air exposure.
3. Can I make this salad ahead of time?
Yes — but for best freshness, prepare all ingredients except avocado. Add avocado only before serving to preserve texture and color. You can store the mixed base in the fridge for up to 24 hours.
4. Is this salad suitable for meal prep?
Absolutely. The base of beans, herbs, and artichokes stores well for up to a day in the fridge. Pack avocado separately to fold in at mealtime for a fresh experience every day.
5. How can I adjust the flavor balance?
If the salad tastes too tangy, add more maple syrup or olive oil. For a stronger herbal punch, add extra parsley or dill. Adjust Dijon mustard for tang or smoothness to suit your taste preferences.