In celebration of Goddess Month, a mantra of unconditional self-love, positive thinking, and holistic and natural living, this April I’ll be sharing a series of light, bright, and super simple recipes – making high quality and delicious plant-based food more accessible to the ‘everyday eater’. Real, unprocessed food is a powerful entity, reducing our risk of ever developing chronic disease, and has been shown to holistically treat and reverse the conditions of those suffering. You are, after all, what you eat. [line][line]
The perfect balance between belly filling savory and springtime light bite, this simple ‘one pot’ salad has all of the components to leave you coming back for more. Made with a bright blend of fresh spring greens, blanched broccolette, and lime juice, paired with creamy avocado and a white miso tahini dressing, I serve my salad with a knob of crusty baguette (and perhaps a few extra pumpkin seeds for added crunch!).
Crispy White Bean and Avocado Salad with Miso Tahini Dressing [serves 4]
for those in the Washington, DC and Raleigh/Duham/Chapel Hill, NC areas, be sure to snag your recipe ingredients through Relay Foods’ Meal Plan Service (!)
¼ cup tahini
1 tablespoon white miso paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
juice of 1 lime
¼ cup vegetable broth
1 bunch (9 ounces), broccoli rabe or broccolette, tough stems removed
1 can (15 ounces) white beans, thoroughly drained and rinsed
1 tablespoon olive oil
4 big handfuls of seasonal salad leaves (I used baby kale)
1 ripe avocado, cut into bite sized pieces
¼ cup (1 ounce) raw pumpkin seeds
In a small bowl, gently whisk together the tahini miso, rice vinegar, soy sauce, lime juice, and vegetable broth. Set aside.
Next, in a medium pot, bring lightly salted water to a boil. Add the broccoli rabe and blanch for a minute or so, until it has lost its rawness and is a bright green. Drain and let cool to room temperature. (if you feel so inclined, you can also steam the broccoli rabe)
In the same pot, heat 1-tablespoon olive oil over medium-high heat. Add cannellini beans and sauté, stirring carefully so as not to mash them, until beans are crisped. Remove from heat and allow beans to cool to room temperature.
To serve: In a large serving bowl, gently toss salad leaves with broccoli rabe, beans, avocado, and pumpkin seeds. Pour over the dressing and toss well. Serve and enjoy!
Nutritional Information [per serving = ¼ salad]
350 Calories, 32g Carbohydrates, 20.5g Fat, 15.6g Protein, 11.5g Fiber 5.2g Sugar [line][line]
recipe ingredients generously provided by Relay Foods