Smashedwhitebeanandavocadoclub Recipes
TRADITIONAL SUNSET SALAD '21' CLUB
Categories Salad Beef Chicken Leafy Green Quick & Easy Lunch Bacon Fall Cabbage Watercress Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a first course or light main course
Number Of Ingredients 14
Steps:
- To make the salad:
- In a large bowl combine all ingredients and toss to coat salad with dressing.
- To make the dressing:
- In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon.
- Make about 1 cup.
SMASHED WHITE BEAN AND AVOCADO CLUB
From Real Simple Magazine. Somtimes eating meatless meals feels really good. Makes 4 double decker sandwiches.
Provided by Japanese Delight
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the beans, oil, salt, and pepper.
- Roughly mash the mixture with the back of a fork.
- Place 8 of the bread slices on a work surface.
- Divide the mashed beans among the slices.
- Top with the onion, cucumber, sprouts, and avocado.
- Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.
- Slice each sandwich in half, if desired, and serve.
- Tip: You can make this quick sandwich even more quickly by using store-bought hummus in place of the smashed white beans.
Nutrition Facts : Calories 496.5, Fat 22.4, SaturatedFat 3.3, Sodium 239.6, Carbohydrate 60.9, Fiber 18.3, Sugar 2.7, Protein 19.2
WHITE BEAN AND AVOCADO SALAD WITH GARLIC OIL
Buttery avocado and creamy cannellini beans are a natural combination in this easy salad, and a quick garlic oil provides punch. The ingredient list is fairly simple, but here are a couple of tips that take it from good to great: First, make sure to remove the sliced garlic from the oil just as it starts to turn golden, so it doesn't burn. Second, when working with ripe avocados, bypass the standard way of scooping the flesh out of the skin. Instead, achieve immaculate edges by quartering the avocado lengthwise, then gently peeling back the skin to remove the flesh.
Provided by Corinne Trang
Categories easy, lunch, quick, beans, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 24 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 807 milligrams, Sugar 2 grams
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