Creamy Avocado Arugula Bowl (Printable)
A nourishing bowl of avocado, arugula, white beans and mixed seeds in tangy lemon-tahini dressing.
# What You’ll Need:
→ Salad
01 - 4 cups fresh arugula
02 - 1 large ripe avocado, diced
03 - 1 and 1/2 cups cooked white beans (cannellini or navy), rinsed and drained
04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 cup thinly sliced red onion
06 - 2 tablespoons mixed seeds (sunflower, pumpkin, chia, or sesame)
07 - 2 tablespoons chopped fresh parsley
→ Creamy Lemon-Tahini Dressing
08 - 2 tablespoons tahini
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - 1 teaspoon maple syrup or honey
12 - 1 small garlic clove, minced
13 - 2 to 3 tablespoons cold water, as needed
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - In a small mixing bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, sea salt, and black pepper. Gradually incorporate cold water, whisking until the dressing becomes smooth and pourable.
02 - In a large salad bowl, add arugula, cooked white beans, cherry tomatoes, thinly sliced red onion, and chopped parsley.
03 - Drizzle the lemon-tahini dressing over the salad. Toss gently to ensure even coating of all ingredients.
04 - Scatter diced avocado over the dressed salad. Sprinkle mixed seeds evenly on top.
05 - Serve immediately, garnished with additional parsley or a squeeze of lemon as desired.
# Expert Advice:
01 -
- The tahini dressing clings to every leaf and bean
- Ready in fifteen minutes with zero cooking required
02 -
- Tahini dressing can seize up then thin out suddenly
- Adding water too fast makes the dressing separate
03 -
- Toast the seeds in a dry pan for extra nutty flavor
- Let the dressing sit for 10 minutes before tossing