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| Cannellini Bean, Tomato and Avocado Salad |
Summer in New Zealand brings an abundance of gorgeous avocados - often picked up in bulk from life-style clock roadside stalls or local farmers’ market. Of course, Avocados have a habit of ripening on their own schedule, and it’s all too easy to end up with a pile of perfectly‑ripe (or slightly over‑ripe) avocados all at once. Suddenly you’re scrambling for new ways to use them night after night…
This bright summer salad recipe brings together soft cannellini beans, creamy avocado, chopped tomato, onion, and fresh herbs - and the best part is that it comes together in no time at all.
Ingredients:
- 1 420gm can cannellini beans in brine
- 1/4 cup good olive oil
- 1 lemon - zested and juiced
- 1 avocado, diced (chilled makes it easier to cut)
- 1/4 medium-sized red onion, finely diced
- handful of cherry tomatoes, sliced in half
- Fresh dill, finely chopped
- Ground Himalayan pink salt and black pepper
Method:
Drain and rinse cannellini beans.
Place in a microwave-proof jug and cook for 1.5 minutes
In a separate bowl combine the onion, oil, lemon zest and juice, salt and pepper. Add the hot beans and gently mix to enable the hot beans to absorb the marinade.
Allow to cool and chill.
To serve add the avocado, tomato and dill and combine gently.
Stelle x