Name: Lemony White Bean Spinach Salad Topped with Feta & Pistachios
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 3 (142 g) pkg baby spinach; 3 (398 ml) cans cannellini (white kidney) beans; 6 medium carrots; 1 ½ (113 g) pkg crumbled feta cheese; 3 cloves garlic; 3 lemons; ¾ cup pistachios, unsalted; 1 ½ shallots; black pepper; extra virgin olive oil; oregano, dried; salt

Lemony White Bean Spinach Salad Topped with Feta & PistachiosLemony White Bean Spinach Salad Topped with Feta & Pistachios — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

3 (142 g) pkg baby spinach

3 (398 ml) cans cannellini (white kidney) beans

6 medium carrots

1 ½ (113 g) pkg crumbled feta cheese

3 cloves garlic

3 lemons

¾ cup pistachios, unsalted

1 ½ shallots

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and thinly slice the carrots at an angle.

Once the water in the saucepan is boiling, add the carrots and cook until fork-tender, about 5 minutes. Drain and rinse under cold water and set aside.

Meanwhile, zest half the lemons into a large bowl, then juice all the lemons into the same bowl.

Peel and mince garlic; add to the bowl.

Add oil and spices to the bowl; whisk to combine the dressing.

Peel and mince the shallots; add to the bowl, stirring to combine.

Halve and pit the avocados; cut the flesh into cubes while still in the skin and scoop out into the bowl.

Roughly chop the pistachios and add to the bowl.

Drain and rinse the beans in the colander with the carrots, then add both to the bowl and toss to combine the salad.

To serve, divide spinach between plates, layer with vegetable-bean salad and top with feta cheese and pistachios. Enjoy!

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