Try this Avocado and white bean salad recipe, or contribute your own.
Suggest a better description1/4 cup grapeseed oil
3 large garlic cloves, very thinly sliced
2 ripe Hass avocados
2 (15-ounce) cans cannellini beans, drained and rinsed
3 tablespoons cilantro or parsley leaves, roughly chopped
1 lemon, zested and juiced (about 1/4 cup)
Kosher salt and black pepper
Pinch of smoked paprika (optional)
Step 1
In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.
Step 2
Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. Add the beans, cilantro, lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.
Step 3
Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (64g) | ||
Recipe Makes: 1 | ||
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Calories: 495 | ||
Calories from Fat: 490 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.4g | 73 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 38g | ||
Cholesterol 0mg | 0 % | |
Sodium 156.7mg | 5 % | |
Potassium 38.6mg | 1 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 495
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