Asparagus White Bean Avocado Salad

March 27, 2018

This salad is pretty glorious.

First, it is a layered masterpiece in both the flavor and texture departments. The tender, slightly bitter arugula is tossed with creamy white beans, crispy roasted asparagus, peppery radish, buttery avocado, and topped with toasted pine nuts for added crunch. On the nutrition front, this salad is a winner, since it’s packed with vitamin C, fiber, healthy fat, and plant-powered protein.

It’s light, bright and fresher than fresh.

Better still, it couldn’t be easier. The whole shebang comes together in about 20 minutes from start to finish. I suggest serving this at your Easter buffet, as it is very pretty, can be prepared in advance, and is perfect on it’s own or it can easily be topped with grilled chicken or fish.

You do you.

Asparagus White Bean Avocado Salad

1 bunch asparagus spears, trimmed and cut into 3cm pieces
3 tbsp. olive oil, divided
1 15-ounce can white beans, rinsed and drained
4 cups arugula
1 avocado, flesh diced
1 bunch radish, thinly sliced
1/3 cup pine nuts, toasted
1 tsp lemon zest
2 tbsp. lemon juice
2 cloves of garlic, minced
Salt and pepper to taste

Preheat oven to 425 degrees. Toss asparagus pieces with 1 tbsp. olive oil and spread on baking sheet. Roast for 8 minutes or until tender. In a large bowl, add the asparagus and the remaining ingredients, tossing well and adjusting lemon, salt and pepper to taste.

*If preparing ahead of time, hold off on adding the avocado, pine nuts, and dressing until right before serving.

NEXT CLASS COMING SOON!

Spring Brunch Menu

Thursday, April 12, 2018, 6:30pm-8pm – BOOK NOW

Brunch anyone? Everyone loves brunch because it is festive but still casual. Come join me and feast on healthy brunch recipes that both look and taste great. Even better, these recipes are also incredibly easy to make and are sure to impress your guests! Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.

  • White Peach Mimosas
  • Minted Melon Salad
  • Crispy Herb Roasted Potatoes
  • Spring Greens with Asparagus, Hazelnuts & Lemon Dijon Dressing
  • Sun-Dried Tomato, Goat Cheese & Fresh Basil Frittata
  • Coconut Lemon Bars
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