Skip to Content

Avocado-White Bean Salad with Lemon-Thyme Chia Dressing

VHP

avocado white bean salad

I’ve been in a state of denial about the coming of our Texas summer. It’s been a spring of multiple cold-snaps and intermittent days of cool breezes coupled with sunshine. I was lulled into complacency, even going  so far as to make crock pot meals and stews as late as mid-May (almost unthinkable in years past).

But now it has hit. The intense Texas humidity, heat, and mosquitoes are here until early October, so I am embracing it with sunscreen in one hand and insect repellent in the other.

That leaves no hands free for cooking.

It’s ok; I’m too hot to be too hungry. Hence I’m eschewing all cooking and making a main-dish green salad instead. It’s loaded with summer vegetables, hearty beans, crunchy whole grain croutons and a special dressing: fresh lemon chia seed dressing with a bit of thyme.

I’m leery of most creamy dressings, save for yogurt or tahini ones I make myself; but I dislike vinaigrettes that roll right off the lettuce into the bottom of the bowl. Mustard is my go-to for achieving the perfect “cling,” but a new favorite has emerged: chia seed dressing.

When soaked in a bit of liquid, chia seeds take on a gel-like consistency; in simple salad dressings like this one, it adds subtle thickness, perfect when you want a low-oil dressing. The tiny seeds are dark, reminiscent of poppy seeds; we all need more polka dots in our lives, so this is a lovely bonus.

This humble saald is far greater than the sum of its parts. Enjoy not cooking, and here’s to summer!

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Avocado-White Bean Salad with Lemon-Chia Dressing


  • Author: Camilla
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 teaspoon chia seeds
  • 1 tablespoon agave nectar or honey
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons minced fresh thyme leaves (or 1 teaspoon dried thyme leaves)
  • Salt & Black Pepper to taste
  • ***********************************************************
  • 8 cups mixed salad greens
  • 1 medium-large tomato, diced
  • 1 large ripe avocado, peeled, pitted and diced
  • 1 15-ounce can white beans (any variety), rinsed and drained
  • 1 small yellow, orange or red bell pepper, seeded and roughly chopped
  • 1 cup diced or sliced cucumber
  • 1 cup homemade or store-bought whole grain croutons (optional)

Instructions

  1. Dressing: In a small bowl, combine the lemon juice, water and chia seeds; let stand 15 to 20 minutes until thickened. Add the agave nectar, oil, and thyme, whisking until blended; season with salt & pepper to taste.
  2. Salad: In a large bowl, combine the salad greens, tomato, avocado, beans, bell pepper, and cucumber. Add the dressing, tossing to coat. Sprinkle with croutons and serve.
  • Category: Salad
Previous
Grain-Free Cauliflower Tabbouleh (paleo, GF)
Next
Quinoa Pasta with Greek Yogurt-Lemon Sauce
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Candace Johanssen

Tuesday 25th of June 2013

I didn't make the whole salad (yet!) but made the dressing. I love it! I had never thought if or heard of using chia seeds to make salad dressing but it works great. Very tasty with the lemon and thyme :)

James Carlson

Tuesday 25th of June 2013

This is a fantastic salad! And really filling-- great summer main dish.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

powerhungry