Avocado and Butterbean Salad

I am a big fan of this recipe, not only because it takes seconds to make, but it is also damn tasty too. Perfect for a speedy lunch or lazy Sunday evening supper.

Lentils, and legumes (beans) are a great ingredient to cook with if you are trying to cut back the amount of meat you eat. They are filling as well as a great source of natural protein.

This dish makes a great main, or side dish. I like to serve it alongside a simple grilled steak, or piece of pan fried fish for a low carb, high protein dinner. The avocado adds a wonderful creaminess and asparagus gives texture and crunch, but it is equally good served alone, or with a poached egg and a side of greens.

Avocado and Butterbean Salad

Avocado and Butterbean Salad Recipe

If you have time to soak dried beans overnight, it is certainly better, but in the essence of this being a speedy meal, you can use the pre-cooked, tinned sort. Just be sure to wash the beans throughly before use.

Preparation Time: 10 minutes

Serves 2

  • x1 400g tin cooked butter beans
  • 1 avocado
  • a small bunch of asparagus, sliced
  • 2 spring onions
  • 3 tablespoons parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • sea salt and freshly ground black pepper


Drain the butter beans in a sieve and wash throughly under the tap.

Halve the avocado and cut into cubes. Chop the spring onions into small rings.

Slice the asparagus at an angle into 1 inch size pieces.

Place the butter beans, asparagus and avocado in a bowl with the spring onions and chopped parsley leaves.

Whisk together the dressing, taste and add more lemon if required. Season well with salt and pepper and dress the salad.

Serve immediately, or heat by placing in a saucepan and warming through.

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