Quick Warm Avocado Bean Salad Superfood Recipes

WHITE BEAN AND AVOCADO SALAD WITH GARLIC OIL

Steps:

• 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, lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.
• Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.

QUICK AVOCADO SALAD

Steps:

• Toss lettuce, bell pepper, red onion, white onion, and bacon bits together in a bowl; top with avocado. Drizzle lime juice over the salad and toss gently to coat with the juice. Season salad with salt and pepper.

QUICK FIX AVOCADO SALAD

Steps:

• Cut avocados in half and remove pit. Peel flesh away and slice avocado into wedges. Arrange slices on a serving plate. Squeeze lime juice over avocado slices and then top with torn cilantro leaves.

QUICK WARM AVOCADO BEAN SALAD (SUPERFOOD)

Steps:

• Rinse the brown rice and put in a pan with 2 cups of water. Bring to a boil, then turn down to lowest heat and place the lid on the pan; leave for 10-15 minutes or until all the water has absorbed.
• Chop the red pepper.
• Peel the avocado and chop into chunks; squeeze lime juice and pulp all over the avocadoes to stop them going brown and to provide zing!
• When rice is done add the tins of peas and beans, the red pepper and spices and stir to mix everything together.
• Transfer to a big bowl, add the avocadoes and stir gently.
• Eat straight from the bowl a bit warm or put in fridge and wait to cool.
• If you want, season to taste adding more cayenne or garlic or salt or pepper.