Butterbean, avocado & sundried tomato salad
Beans and heart-healthy avocado make this salad extra-filling
Calorie controlled cooking spray
Merchant Gourmet Sun Dried Tomatoes
Butter Beans, cooked
2 can(s), large, drained, drained and rinsed
1 individual, peeled, stone removed, and cut into thin wedges
1 small, thinly sliced
10 sprig(s), fresh, a small handful, roughly chopped
Lemon Juice, Fresh
1 clove(s), finely chopped
- 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.
- To make the dressing, whisk together the lemon juice, oil and garlic in a small jug and season to taste.
- Add the tomatoes, avocado, onion, rocket and parsley to the bowl with the beans, drizzle over the dressing and gently toss to dress.
Want to avoid oily sun-dried tomatoes? we used a pouch of merchant gourmet sun-dried tomatoes, which contain no extra oil.