This salad just sings spring time.  We have been enjoying 70° weather two days in a row….and today it’s raining, that’s Washington =)  I was able to make this simple and very flavorful salad and bbq outside in that brief glimpse of spring.  Honestly we don’t wait until nice weather to bbq and have been known to throw on a steak in the dead of winter (now I want steak and just don’t think the soup and salad I have planned for dinner is going to even come close to cutting it).  I was inspired by a recipe I saw on my friends blog Liv Life, but changed up the veggies and herbs a bit.  Great with burgers, grilled chicken, fish or steak, yup that’s it I need to run to the market for steak!

2 cans of white beans, either use cannellini beans or great northern-drained and rinsed
1 tsp lemon zest-approx 1 lemon
4 tbls lemon juice-approx 1 lemon
2 tbls olive oil
1 tsp dijon mustard
1/2 tsp kosher salt
1/2 tsp cracked pepper
1 tps jalapeno-minced
2 tbls diced red onion
1 avocado-cubed
1/2 cucumber-peeled and diced
1 tomato-diced
1 tbls chopped fresh parsley
1 tbls chopped fresh tarragon
serves 4 as a side dish-easily doubled or tripled for big crowds
prep and getting acquainted time 1 hour

In a med sized bowl add the zest, lemon juice, olive oil, salt, and pepper-whisk.

Whisk in the dijon mustard.

Slice the avocado in half, carefully remove pit, cube in the shell with a pairing knife and remove with a large spoon.

Add the avacodo, jalapeno, and red onion.  Toss to coat with dressing.

Add in the tomato and cucumber-toss.

Add the beans, tarragon and parsley.

Stir all together, cover and let hang out in the fridge for 1/2 hour♥Enjoy


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