Friday, February 17, 2012
White Bean Salad with Fennel and Avocado
I'm always on the lookout for a good main-dish salad recipe, so when I saw the recipe for White Bean Salad with Fennel and Avocado in 1,000 Vegan Recipes, my interest was piqued. The salad is composed of many of my favorite ingredients: cannellini beans, fresh fennel, grape tomatoes, fresh parsley, kalamata olives, fresh lemon juice, red onion, and avocado. These ingredients all bring something unique to the dish and combine to make one seriously creamy, tangy, salty, crunchy, and herbalicious salad. The author, Robin Robertson, suggests adding cold cooked brown rice to turn this into a one-dish meal, but I opted for (what else) some fresh baby arugula and a side of sauteed broccoli rabe.
Best of all? This salad came together in about 20 minutes. Now that's something else I can get excited about!
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2 comments:
Nice one! I almost never cook with/eat fennel, but this makes me want to play around with it more.
Fennel is definitely something that grew on me...I first had it in the Roasted Fennel & Hazelnut Salad in Veganomicon, and I loved it...then I tried it raw and liked it, too. Definitely give it a shot! Thanks for stopping by, Hannah - I always appreciate your comments ;)
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