I discovered this fantastic recipe recently for a kind of salad made with avocados, white beans and a few other healthy veggies and seasonings. This is delicious on toast, or crackers etc. I have altered the original recipe a bit, to suit my personal preferences. You can do the same thing – it is very easy to tweak the ingredients here! It's a kind of really vamped up and substantial version of the classic avocado toast, which I always love. This recipe, however, makes a very filling light meal on its own, ideal for brunch, lunch, etc. You can have it on toast, rice cakes, crackers, or put in a pitta bread, tortilla wrap, etc. It is sure to be amazingly tasty in any of those combinations.

Ingredients (Serves around 3)

1 small avocado, diced

1 can (16 oz) of white (cannellini) beans, drained

Around a third of a cup of white onion, diced

½ cup of  fresh spinach, finely chopped

1 small carrot, chopped

2 teaspoons nutritional yeast

2 tsp of white miso paste

1 tsp of apple cider vinegar

Juice of 1 lemon

1 tbsp of fresh orange juice and a pinch of the zest

1 tbsp of sunflower or hemp seeds

Salt and pepper to taste (you can use white and/or black pepper)

Toasted bread or crackers, etc.

Optional topping: harissa and fresh chives (as in photo)

Method

1) Put avocado and beans in a large mixing bowl and mash together well with a fork, until chunky and thick but creamy. You can leave the beans fairly whole if you like it really chunky, or mash them to a paste.

2) Prepare all the other vegetables and then add to the avocado mixture, mixing well.

3) Whisk together the citrus juices with the miso paste and fold into the mix. Continue doing this until the juices soak in and it becomes creamy and smooth.

4) You can either chill in the fridge for 15-20 minutes or serve right away. It's best served quite quickly, as it tends to separate out otherwise.

That's it! Delicious, filling and healthy.

I hope you enjoyed this blog and your votes and comments are always appreciated.