Bean salad with yogurt avocado dressing

Bean salad with yogurt avocado dressing

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(1 ratings)

Prep: 25 mins Cook: 5 mins

Easy

Serves 4
This rainbow salad makes a refreshing vegetarian main packed with cannellini beans, broad beans, carrots and radishes

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal260
  • fat7g
  • saturates2g
  • carbs38g
  • sugars10g
  • fibre9g
  • protein12g
  • salt0.7g
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Ingredients

  • 2 round wholemeal pitta breads, split in half and cut into triangles
  • 200g frozen broad bean
  • 1 avocado, flesh scooped out
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • small pack parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 8 tbsp low-fat natural yogurt
  • 1 garlic clove, roughly chopped
  • 1 lemon, zest of ½, juice of whole
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 Little Gem lettuces, roughly chopped
  • 400g can white bean, rinsed and drained (we used cannellini beans)
  • 4 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 carrots, peeled and grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 10 radishes, halved
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • handful of cress, snipped

Method

  1. Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Keep a close eye on them otherwise they will burn. Once toasted, remove and place to one side. Next, pop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.

  2. In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.

  3. Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, then sprinkle over the pitta croutons and cress. Eat straight away.

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