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Warm Asparagus and White Bean Salad

This asparagus and white bean salad combines spring vegetables with creamy avocado and pistachios

Course Main Course, Salad
Cuisine American
Keyword asparagus and white bean salad
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4 servings
Calories 244 kcal
Author Kirsten Morningstar

Ingredients

  • 2 tsp olive oil
  • 1 bunch asparagus spears cut into 1-inch pieces (about 12 spears)
  • 2 cloves garlic finely chopped
  • 1 cup white (cannellini) beans (or navy beans), drained, rinsed
  • 2 cups pea tendrils or watercress or baby spinach
  • 1 medium ripe avocado chopped
  • 20 raw pistachios chopped
  • 2 Tbsp fresh lemon juice
  • 1 tsp finely grated lemon peel (lemon zest)

Instructions

  1. Heat oil in medium nonstick skillet over medium heat.
  2. Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Place asparagus mixture, beans, pea tendrils, avocado, pistachios, lemon juice, and lemon peel in a medium bowl; toss gently to blend.
  5. Divide evenly between four serving bowls.
  6. Tip: Pea tendrils are also called pea shoots. They are the early stems of the pea plant. If you can’t find them, or don’t grow them, use watercress or baby spinach.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.