The Dish | White Bean and Avocado Salad with Garlic Oil

This is a simple, light and very fast vegetarian dinner made with canned beans. If you want to add more heft, toss in shredded chicken, or some cooked salmon.

  • ¼ cup grapeseed oil
  • 3 large garlic cloves, very thinly sliced
  • 2 ripe Hass avocados
  • 2 (15oz) cans cannellini beans, drained and rinsed
  • 3 Tablespoons cilantro or parsley leaves, roughly chopped
  • 1 lemon, zested and juiced about ¼ cup
  • Kosher salt and pepper to taste
  • Pinch of smoked paprika (optional)
  • In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully until it just starts to crisp and turn slightly golden- about 2 to 3 minutes. Transfer the garlic to a paper towel lined plate using a slotted spoon and set aside the garlic oil.
  • Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite size pieces. Transfer to a medium bowl.
  • Add the beans, cilantro (or parsley), lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.
  • Divide among 4 bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika if desired. Enjoy!

Adapted from Corinne Trang

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