White Bean and Avocado Salad

​YIELD 4 servings

• TIME 15 minutes

INGREDIENTS

• ¼ cup olive oil
• 3 large garlic cloves, very thinly sliced
• 2 ripe Hass avocados
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 3 tablespoons cilantro or parsley leaves, roughly chopped
• 1 lemon, zested and juiced (about 1/4 cup)
•  Kosher salt and black pepper
•  Pinch of smoked paprika (optional)

PREPARATION

1. In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. (Remove the sliced garlic from the oil just as it starts to turn golden, so it doesn’t burn) Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.
2. Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. Add the beans, cilantro, lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.
3. Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.

---