Yields: 4 servings Prep time: 15 minutes Total time: 15 minutes
Ingredients
- 8 cups mixed salad greens (such as spring mix, romaine, or spinach)
- 1 ½ cups chopped cucumber
- 1 ½ cups cherry tomatoes, halved
- 1 â…“ cups canned cannellini beans (or other white beans like Great Northern), rinsed and well-drained (approx. one 15-oz can, drained)
- 2 ripe avocados, pitted, peeled, and diced
- ¼ cup thinly sliced red onion or 2 scallions, thinly sliced (optional)
- ¼ cup chopped fresh parsley or dill (optional)
- ¼ cup (60ml) red-wine vinegar
- 2 tablespoons + 2 teaspoons (approx. 40ml) extra-virgin olive oil
- 1 teaspoon kosher salt, or more to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Ingredients: Wash and prepare all the vegetables and herbs as indicated (chop greens if necessary, chop cucumber, halve tomatoes, rinse beans, dice avocados, slice onion/scallions, chop herbs).
- Combine Salad Components: In a large salad bowl, combine the mixed salad greens, chopped cucumber, halved cherry tomatoes, rinsed and drained cannellini beans, diced avocado, optional sliced red onion/scallions, and optional chopped fresh parsley or dill.
- Dress the Salad: Drizzle the red-wine vinegar evenly over the salad ingredients. Follow with a drizzle of the extra-virgin olive oil.
- Season: Sprinkle the kosher salt and freshly ground black pepper over the salad. Start with the recommended amount of salt and add more later if desired.
- Toss Gently: Using salad servers or large spoons, gently toss all the ingredients together until everything is evenly distributed and lightly coated with the oil and vinegar. Take care not to mash the avocado chunks too much.
- Serve: Taste and adjust seasoning if needed. Divide the salad among four plates or bowls and serve immediately for the best texture.
Recipe Notes:
- Bean Choice: Cannellini beans, Great Northern beans, or Navy beans all work well in this salad. Ensure they are thoroughly rinsed and drained.
- Vegetable Variety: Feel free to substitute or add other chopped fresh vegetables like bell peppers (any color), celery, radishes, or corn.
- Avocado Timing: For the freshest appearance, dice and add the avocado just before tossing and serving the salad.
- Serving: This salad is substantial enough for a light main course or can be served as a side dish.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases including specified vegetables and optional onion/parsley. Actual values may vary based on specific brands, avocado size, and precise measurements.)
- Calories: Approx. 313 kcal
- Total Fat: Approx. 21.5 g
- Saturated Fat: Approx. 3 g (Estimate)
- Total Carbohydrates: Approx. 25.5 g
- Dietary Fiber: Approx. 12 g (Estimate)
- Total Sugars: Approx. 5 g (Estimate)
- Protein: Approx. 7.8 g
- Sodium: Approx. 375-650 mg (Estimate, depends heavily on salt type/amount and canned beans)
