When avocados are just ripe, there is nothing better than this easy marinated 2-bean and green salad. Combine avocado’s nutty smoothness with refreshing cucumbers and sweet-tart cherry tomatoes. Then dress it all with a lemony garlic-mustard vinaigrette.
- 5–6 small leaves of romaine or butter lettuce per salad
- ½ cup beans per salad (garbanzo and white beans shown here), marinated for at least 30 minutes in the dressing
- 1/4 small sweet or white onion, thinly sliced, optional
- 1 small cucumber, thinly sliced by hand or using a mandolin
- 1 ripe avocado, preferably Hass, halved, peeled, and thin-sliced
- 10 heirloom cherry tomatoes, cut into wedges
- ¼ to ⅓ cup mixed seasoned sunflower and pumpkin seeds (see note)
- lemony garlic-mustard dressing, 2-3 tablespoons per salad
- Freshly cracked black pepper to taste
- Marinate the beans in enough salad dressing to coat them; let marinate for at least 30 minutes and preferably an hour.
- On a large salad plate, arrange the greens.
- Distribute the beans, tomatoes and cucumber slices onto the greens.
- Fan out the avocado slices, then place them in the center.
- Pour the salad dressing, including the marinade you used for the beans, over the vegetables to taste.
- Sprinkle the seed mixture and black pepper over the dish, and enjoy!
Don’t marinate the vegetables, as it will shrink them and keep them from being crisp in the salad.
To make the avocado fan: place the peeled avocado half flat side down onto a small plate. Using a thin knife, slice evenly, straight down. I usually remove (and eat) the side pieces, about 1/2 inch per side. Using your palm, press gently down onto the sliced avocado until the slices slide sideways. Lift the fanned slices from the plate using a thin spatula.
Keywords: green salad, marinated beans, fresh vegetables, gluten-free, dairy-free, vegan, easy recipe, avocado