White Bean Salad
Fresh herbs, arugula, a drizzle of olive oil and fresh lemon juice make this white bean salad a bright, vegetarian dish that tastes like spring.
Here is a sprightly salad that makes the most of the season. Add chicken, shrimp or salmon to make it a main dish and definitely sprinkle on some goat cheese. It comes to us by way of McKel Hill. A registered dietitian/nutritionist, Hill is the author of Nutrition Stripped, a beautiful blog that focuses on gluten-free, dairy-free fresh foods. Find McKel at nutritionstripped.com and follow her Instagram at nutritionstripped.
Ingredients
Salad
- 12 stalks asparagus, chopped, about 1 cup
- 5 ounces fresh arugula
- 1 fennel bulb, thinly sliced, about 1 cup
- 1 cup thinly sliced radishes
- 1/2 cup green peas
- 1/2 cup strawberries, sliced
Dressing
- Juice of 2 lemons
- 2 tablespoons tahini
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 1 tablespoon of lemon zest
- Sea salt and black pepper to taste
Preparation
- Steam asparagus until tender. In a large bowl, combine remaining salad ingredients and toss gently.
- For the dressing, combine all ingredients in a blender or food processor and pulse until combined. You may also use a small bowl and a whisk. Pour the dressing over the salad and mix until all the ingredients are coated in the dressing. Serve chilled or at room temperature. Serves 4.
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