Creamy Avocado White Bean Bowl (Printable)
Creamy avocado, white beans and baby spinach tossed with lemon-garlic and fresh herbs for a quick, nourishing bowl.
# What You’ll Need:
→ Salad
01 - 4 cups baby spinach, washed and dried
02 - 1 ripe avocado, peeled, pitted and diced
03 - 1 ½ cups canned white beans (cannellini or Great Northern), drained and rinsed
04 - ½ cup cherry tomatoes, halved
05 - ¼ cup red onion, thinly sliced
06 - ¼ cup fresh cucumber, diced
07 - 2 tablespoons fresh dill, chopped
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh chives, chopped
→ Creamy Lemon-Herb Dressing
10 - 3 tablespoons Greek yogurt (or plant-based alternative for vegan)
11 - 2 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 small garlic clove, finely minced
15 - ½ teaspoon honey or maple syrup
16 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - In a large salad bowl, combine the baby spinach, white beans, cherry tomatoes, red onion, cucumber, dill, parsley, and chives.
02 - Gently fold in the diced avocado, taking care not to mash the pieces.
03 - In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until smooth and creamy.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning as desired. Serve immediately, garnished with extra fresh herbs if desired.
# Expert Advice:
01 -
- The creamy dressing doubles as a dip so you can smother everything without guilt and call it lunch.
- Zero cooking means your kitchen stays cool and you eat in under twenty minutes flat.
02 -
- Dressing the salad more than ten minutes before eating turns the spinach soggy and the avocado brown so always dress right before serving.
- Patting the white beans completely dry after rinsing prevents excess moisture from diluting the dressing.
03 -
- Roll the lemon firmly on the counter before juicing to release twice as much liquid with minimal effort.
- Making the dressing first and letting it sit for five minutes gives the garlic time to mellow into something warm instead of sharp.