Orange, Avocado, White Bean Salad
This is the kind of meal I make when I want fresh but don't feel like spending time in the kitchen. It's an assembly job. Layer slices of orange and avocado on a platter. Season with salt, pepper, and Aleppo pepper (or red pepper flakes), plus a drizzle of olive oil and a splash of vinegar. Then spoon an herb and vinegar-infused bean mixture on top. I like to make a double batch of beans so I have leftovers to fill out salads and bowls for the week. Hope you enjoy this quick and satisfying dinner salad!
Orange, Avocado, White Bean Salad
Serves 2-4
Notes: Cara Cara oranges are pictured. Their sweetness and salmon pink color get me every time. If you can’t find them, Navel oranges are also great.
1 Tbsp. white wine or champagne vinegar, plus more for serving
2 Tbsp. extra-virgin olive oil, plus more for serving
Salt and black pepper, to taste
1 15-oz can of white beans (cannellini or great northern), drained and rinsed
1/2 small red onion, thinly sliced
Small handful of cilantro, roughly torn off stems
2 oranges, peeled and sliced crosswise
2 small-medium avocados, sliced
Aleppo pepper (or red pepper flakes), optional
In a medium bowl, whisk together vinegar, olive oil, salt, pepper, and cilantro. Taste to make sure the dressing is well seasoned. Add beans and onion and toss to combine. Add more vinegar and salt, if needed.
Arrange avocado and orange slices on a platter. Season with salt, pepper, Aleppo pepper, a drizzle of olive oil and splash of vinegar. Spoon the bean mixture on top. Garnish with more cilantro leaves, if desired.