Makes 8 servings as a side or starter dish
This vegan, gluten-free, soy-free, and nut-free salad is quick to throw together, healthy, and full of flavor. It’s a perfect party salad!
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
1 cup packed basil leaves, chopped
2 (15 ounce) cans white kidney beans, drained and rinsed
1/2 of one large cucumber, sliced and then quartered
1 cup cherry tomatoes, halved or quartered, depending on their size
1/2 of one large avocado, cut in half length-wise and then sliced
In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic. Set aside. In a medium bowl, gently mix together the beans, cucumber, tomatoes, avocado, and basil. Drizzle the dressing on top and gently mix again to coat the salad. Enjoy!