Bean salad with yogurt avocado dressing

Bean salad with yogurt avocado dressing

  • Rating: 3 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal260
low infat7g
saturates2g
carbs38g
sugars10g
fibre9g
protein12g
salt0.7g
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Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Goes well with

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    Rating: 3 out of 5.1 rating
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