Herby Avocado White Bean Salad
A quick, wholesome salad blending creamy avocado, tender cannellini beans, tangy artichokes, and fresh herbs. Packed with plant-based protein, fiber, and healthy fats, this no-cook recipe makes for a satisfying, nutrient-rich meal or snack. Perfect for meal prep, lunches, or a light dinner.
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.
