Butterbean, avocado & sundried tomato salad
8
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Beans and heart-healthy avocado make this salad extra-filling
Ingredients
Calorie controlled cooking spray
4 spray(s)
Merchant Gourmet Sun Dried Tomatoes
30 g
Butter Beans, cooked
2 can(s), large, drained, drained and rinsed
Avocado
1 individual, peeled, stone removed, and cut into thin wedges
Red onion
1 small, thinly sliced
Rocket
60 g
Parsley, fresh
10 sprig(s), fresh, a small handful, roughly chopped
Lemon Juice, Fresh
1½ tablespoon(s)
Olive Oil
2 teaspoon(s)
Garlic
1 clove(s), finely chopped
Instructions
1
Mist a large nonstick frying pan with cooking spray and set over a medium heat. Add the butterbeans to the pan and cook, without stirring, for 2-3 minutes, until the beans being to brown. Quickly turn, then cook for a further minute before transferring to a large bowl. Let cool.
2
To make the dressing, whisk together the lemon juice, oil and garlic in a small jug and season to taste.
3
Add the tomatoes, avocado, onion, rocket and parsley to the bowl with the beans, drizzle over the dressing and gently toss to dress.
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