Creamy Avocado Basil White Bean (Printable)
Protein-packed bowl with creamy avocado, white beans, and fresh tomatoes in a tangy yogurt dressing.
# What You’ll Need:
→ Salad Base
01 - 2 cups canned white beans (cannellini or navy beans), drained and rinsed
02 - 1 large ripe avocado, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 cup fresh basil leaves, torn or thinly sliced
05 - 1/4 small red onion, thinly sliced
06 - 2 cups mixed salad greens (arugula, baby spinach)
→ Creamy Dressing
07 - 2 tablespoons plain Greek yogurt (or dairy-free alternative)
08 - 2 tablespoons olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 garlic clove, minced
12 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
13 - 2 tablespoons toasted pine nuts
14 - Extra basil leaves for garnish
# How-To Steps:
01 - In a large salad bowl, combine the white beans, diced avocado, cherry tomatoes, basil leaves, red onion, and salad greens.
02 - In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy.
03 - Pour the dressing over the salad ingredients and gently toss to combine, ensuring the avocado stays in chunks.
04 - Transfer the salad to serving bowls. Top with toasted pine nuts and extra basil leaves, if desired.
05 - Serve immediately for best freshness.
# Expert Advice:
01 -
- It hits that perfect spot where hearty meets refreshing and you actually feel satisfied afterward
- The creamy dressing clings to everything while the basil makes each bite feel like summer
02 -
- The avocado will start to brown if this sits too long so plan to dress it right before serving
- Canned beans can be salty so always give them a thorough rinse under cold water before adding them
03 -
- Room temperature ingredients meld better than cold ones straight from the refrigerator
- Let the dressed salad sit for just five minutes before serving so the flavors really start to mingle