Warm Asparagus and White Bean Salad

Hey friends, I’m back!  And I am so ready to share our favorite recipe so far this week.  This salad was crunchy, creamy, citrusy, and salty all at the same time.  I realize that may sound weird but YOU HAVE TO TRY IT.  It was super easy to make and a healthy and tasty addition to our baked chicken breasts.  Enjoy!
If you want more information on this recipe, here is where I found the original:
  • 2 tsp. oFullSizeRender-1live oil
  • 1 bunch asparagus, cut into 1-inch pieces (about 12 spears)
  • 2 cloves garlic, finely chopped
  • 1 cup canned white beans (or cannellini beans or navy beans), drained, rinsed
  • 1 cup baby spinach
  • 1 medium avocado, chopped
  • 20 raw pistachios, chopped
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. finely grated lemon peel (lemon zest)
  1. Heat oil in medium nonstick skillet over medium heat.
  2. Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Place asparagus mixture, beans, baby spinach, avocado, pistachios, lemon juice, and lemon peel in a medium bowl; toss gently to blend.
  5. Divide evenly between four serving bowls.

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