Name: Green Goddess White Bean, Edamame, Asparagus, Avocado & Radish Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 anchovy fillets, packed in oil; 3 small bunches asparagus; 3 avocados; 3 (398 ml) cans cannellini (white kidney) beans; 1 ½ tbsp capers; 2 small pkgs chives; 3 cups edamame; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1 cup plain Greek yogurt; 1 ½ bunches radish; black pepper; extra virgin olive oil; garlic powder; salt

Green Goddess White Bean, Edamame, Asparagus, Avocado & Radish SaladGreen Goddess White Bean, Edamame, Asparagus, Avocado & Radish Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 anchovy fillets, packed in oil

3 small bunches asparagus

3 avocados

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

1 ½ tbsp capers

2 small pkgs chives

3 cups edamame

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1 cup plain Greek yogurt

1 ½ bunches radish

black pepper

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Snap (or cut) off the woody ends of the asparagus; cut spears into bite-sized pieces. Divide between two baking sheet pans, drizzle with oil, and season with salt. Stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until asparagus is tender-crisp, 5-8 minutes. Remove from oven and set aside to cool, 5-10 minutes.

Meanwhile, juice lemons into a blender.

Roughly chop chives and add to the blender.

Shave parsley leaves off the stems; discard stems and add leaves to the blender.

Add anchovy filets, yogurt, oil, capers, and spices to the blender. Blend on high until smooth, adding water, 1-2 teaspoons at a time, if needed, to reach a drizzling consistency. Set dressing aside.

Drain and rinse beans in a colander. Place in a large bowl.

Place edamame in the colander and rinse under hot water (from the tap) to defrost. Add to the bowl with the beans, then season with salt.

Trim and thinly slice radishes. Add to the bowl.

Halve and pit avocados; scoop out with a spoon and medium dice the flesh. Add to the bowl.

When the asparagus has cooled, add to the bowl and stir to combine the salad.

To serve, divide salad between plates or bowls. Drizzle with dressing and enjoy!

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