Creamy Avocado Lemon White Bean Bowl (Printable)

Fresh avocado, white beans, and crisp vegetables tossed in zesty lemon dill dressing

# What You’ll Need:

→ Salad Base

01 - 1 (15 oz) can white beans (cannellini or navy), drained and rinsed
02 - 1 large ripe avocado, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 2 cups mixed leafy greens (arugula, spinach, or baby kale)
06 - 1/4 small red onion, thinly sliced

→ Creamy Lemon Dill Dressing

07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp fresh lemon juice (about 1 lemon)
09 - 1 tbsp tahini
10 - 1 tsp Dijon mustard
11 - 1 clove garlic, finely minced
12 - 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)
13 - 1/2 tsp fine sea salt
14 - 1/4 tsp freshly ground black pepper

→ Garnish

15 - 2 tbsp toasted pumpkin seeds or sunflower seeds
16 - Extra fresh dill, for serving
17 - Lemon wedges

# How-To Steps:

01 - In a large mixing bowl, combine the drained white beans, diced avocado, halved cherry tomatoes, diced cucumber, mixed leafy greens, and thinly sliced red onion.
02 - In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, tahini, Dijon mustard, minced garlic, chopped dill, sea salt, and black pepper until smooth and creamy.
03 - Pour the dressing over the salad ingredients and gently toss to coat everything evenly, being careful not to mash the avocado pieces.
04 - Divide the salad among four serving bowls. Top each with toasted seeds, extra fresh dill, and a lemon wedge.
05 - Serve immediately for the best texture and freshest flavor.

# Expert Advice:

01 -
  • The tahini in the dressing makes everything cling together in the most satisfying way without needing any mayo or dairy.
  • It genuinely tastes like something you would order at a cafe for sixteen dollars, except it costs almost nothing and you made it in your pajamas.
02 -
  • Once you dress this salad it starts releasing water fast, so if you are prepping ahead keep the dressing in a separate jar and combine right before eating.
  • The dressing will thicken in the fridge because of the tahini, so stir in a splash of warm water to loosen it back up.
03 -
  • Let the dressing sit for ten minutes before using it so the garlic and dill have time to bloom into the oil and lemon juice.
  • If your avocado is slightly firm instead of perfectly ripe, dice it smaller so every bite still feels creamy without being chalky.

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