Serves 4 / Antioxidant-rich arugula provides a peppery backdrop for rich, creamy avocado and white beans. Serving tip: Accompany with whole-grain sourdough bread and grilled salmon for a simple, lovely lunch.
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 small clove garlic
1 teaspoon minced fresh rosemary leaves
1/4 cup packed fresh basil leaves
1/4 teaspoon freshly ground black pepper
4 cups baby arugula (about 3 ounces)
1 16-ounce can cannellini beans, rinsed and drained
1 medium red bell pepper, chopped (about 1 cup)
1/2 cup coarsely chopped raw walnuts
1 ripe but firm avocado, sliced
4 ounces goat feta cheese, crumbled
1. In a blender, purée lemon juice, olive oil, garlic, rosemary, basil, and pepper.
2. In a medium bowl, combine arugula, beans, bell pepper, and walnuts. Drizzle with about half of the dressing and toss gently. Divide mixture among four plates. Top with sliced avocado and cheese. Serve immediately.
| Nutrition Facts Per Serving: |
| Calories: 416 calories |
 |
| % fat calories: 64 |
|
| Fat: 31g |
|
| Saturated Fat: 7g |
|
| Cholesterol: 25mg |
|
| Protein: 13g |
|
| Carbohydrate: 26g |
|
| Fiber: 10g |
|
| Sodium: 445mg |
|
