Creamy Avocado Cucumber White Bean Salad (Printable)
Fresh avocado, cucumber, and white beans in creamy yogurt dill dressing
# What You’ll Need:
→ Vegetables & Beans
01 - 1 large ripe avocado, diced
02 - 1 English cucumber, diced
03 - 1 (15 oz) can white beans (cannellini or navy beans), drained and rinsed
04 - 4 cups mixed salad greens (baby spinach, arugula, or spring mix)
05 - 1/4 small red onion, thinly sliced
06 - 1/4 cup fresh dill, chopped
07 - 1/4 cup fresh parsley, chopped
→ Dressing
08 - 1/2 cup plain Greek yogurt
09 - 2 tbsp extra-virgin olive oil
10 - 1 tbsp fresh lemon juice
11 - 1 tsp Dijon mustard
12 - 1 small garlic clove, minced
13 - 1/2 tsp sea salt
14 - 1/4 tsp ground black pepper
→ Toppings
15 - 2 tbsp toasted sunflower seeds or pumpkin seeds
16 - Fresh cracked black pepper, to taste
# How-To Steps:
01 - In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper until smooth and creamy. Set aside to allow flavors to meld.
02 - In a large mixing bowl, combine the diced avocado, cucumber, drained white beans, salad greens, red onion, fresh dill, and parsley.
03 - Pour the prepared dressing over the salad mixture. Gently toss using salad tongs or a large spoon until all ingredients are evenly coated.
04 - Divide the salad among four serving bowls. Sprinkle with toasted seeds and additional fresh black pepper if desired. Serve immediately while vegetables are crisp.
# Expert Advice:
01 -
- This comes together in literally 15 minutes with zero cooking required
- The protein from white beans keeps you satisfied for hours without that heavy afternoon feeling
02 -
- Wait to dice the avocado until right before serving or it will start to brown
- The dressing can be made up to two days ahead and kept in the refrigerator
03 -
- Use the freshest dill you can find since dried dill will not give you that bright fresh flavor
- Let the dressed salad sit for 5 minutes before serving to let flavors meld together