Avocado salad

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By Claire

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Cannellini beans Cherry tomatoes Avocado Vegan Vegetarian Gluten free Lunch Salads No cook

Avocado salads are quick and easy to make and will keep you full for longer. This vegan salad is made with cannellini beans, tomatoes and fresh herbs. Great for lunch or a light supper.

Nutritional Info(100g)

Red onion

Cannellini beans

Avocado

Cherry tomatoes

Basil

Lemon

Olive oil

Pepper

Ingredients

¼ red onion, thinly sliced
400g tin cannellini beans, drained and rinsed
1 large avocado, peeled, stoned and thickly sliced
100g/3½oz cherry tomatoes, quartered
20g/¾oz fresh basil, roughly chopped
¼ lemon, juice only
½ tbsp extra virgin olive oil
salt and freshly ground black pepper

Method

Soak the onion in a small bowl of cold water for 5 minutes to remove some of the heat.
Toss the cannellini beans, avocado, cherry tomatoes and basil together in a bowl.
Drain the onion and pat dry with kitchen paper then mix into the salad.
Drizzle over the lemon juice and oil, season with salt and pepper and serve.