This vegan salad is an excellent source of dietary fiber (29% DV), folate (30% DV), vitamin B5 (20% DV), vitamin B3 (20% DV), vitamin C (20% DV), iron (20% DV) and potassium (20% DV) and a good source (18% DV) protein.
California Avocado White Bean Salad
Total Time: 10 min
Prep Time: |
Prep Time:
Nutrition Facts
Nutrition information
per serving
Vitamin A 19 mcg; Vitamin C 17 mg; Calcium 95 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 117 mcg; Omega 3 Fatty Acid 0.13 g
% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 8%; Iron 20 %; Vitamin D 0%.
Serves: 4
Ingredients
1 ripe, Fresh California Avocado, seeded, peeled and chopped 2 cans white Northern beans, drained and rinsed 1 cup grape tomatoes, halved 1 cup chopped cucumbers 1/4 red onion, sliced Dressing 1/3 cup fresh lemon juice 1 Tbsp. extra-virgin olive oil 1/4 tsp. sea saltInstructions
- Add avocado, white beans, tomatoes, cucumbers and onion to medium bowl and gently stir.
- Whisk dressing ingredients.
- Drizzle dressing over bowl mixture gently stir.
Beverage Pairing: For athletes – water, sports drink, milk or chocolate milk
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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