White Bean and Avocado Salad

Recipes for Healthy Living

Patty Wilbur is our favorite 'go to' expert when it comes to finding and
cooking great recipes. She is an artist with her craft; creating fabulous healthy meals for her friends and family to enjoy.
Alongside her increasing interest and passion for cooking, Patty has also been expanding her knowledge, experience and expertise in healthier living. She has become an evangelist for the power of food as medicine, encouraging all those around her to eat and enjoy whole, healthy foods.

Patty's Tasty Cilantro Pesto

Ingredients

12 oz package farfalle pasta
1 bunch fresh cilantro
1/2 C almonds
1/4 C grated Parmesan Cheese
4 cloves of garlic, minced
1 TBLS lemon juice and zest
1/4 tsp cayenne pepper
Salt to taste
1/2 C Olive Oil

Directions
1. Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender about 8-10 minutes. Drain well.
2. Blend cilantro, nuts, cheese, garlic, lemon, cayenne pepper, and salt in food processor. Add 1/2 C Olive Oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
3. Pour pesto into pan pasta was cooked in. Cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.

White Bean and Avocado Salad

8/9/2022

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

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.
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.
Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.

Leave a Reply.