Creamy Avocado White Bean Bowl (Printable)
Creamy avocado and tender white beans tossed with fresh dill and a bright lemon dressing in a satisfying no-cook bowl.
# What You’ll Need:
→ Salad Base
01 - 2 cups canned 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 - 1/3 cup red onion, finely chopped
06 - 1/4 cup fresh dill, finely chopped
07 - 2 cups baby spinach or mixed greens
→ Creamy Lemon Dill Dressing
08 - 3 tbsp extra virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp finely grated lemon zest
11 - 2 tbsp vegan or regular mayonnaise (optional)
12 - 1 garlic clove, finely minced
13 - 1 tbsp fresh dill, finely chopped
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper
# How-To Steps:
01 - In a large mixing bowl, combine the drained white beans, diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, and 1/4 cup fresh dill. Gently toss to combine without mashing the avocado.
02 - In a small bowl or mason jar, whisk together the olive oil, lemon juice, lemon zest, mayonnaise (if using), minced garlic, 1 tablespoon fresh dill, sea salt, and black pepper until smooth and emulsified.
03 - Pour the prepared dressing over the salad mixture and gently fold until all ingredients are evenly coated.
04 - Arrange baby spinach or mixed greens as a base in serving bowls. Spoon the creamy avocado white bean mixture on top. Garnish with additional lemon zest and fresh dill. Serve immediately.
# Expert Advice:
01 -
- Zero cooking means zero excuses on hot days when the stove feels like an enemy.
- The avocado acts as a built-in creamy dressing so you barely need any mayo at all.
02 -
- Once dressed, this salad is a ticking clock because avocado oxidizes fast so assemble everything but hold the dressing if you need to prep ahead.
- Mashing half the avocado into the beans before adding the cubed half creates an even creamier texture without any extra mayonnaise.
03 -
- Toss the avocado cubes in a tiny squeeze of lemon juice before adding them to the bowl and they will hold their color twice as long.
- Use a potato masher to gently press about a quarter of the beans against the side of the bowl because those crushed bits thicken the dressing naturally.