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white bean and avocado salad

White Bean and Avocado Salad


2 cans organic, low sodium cannellini or other white beans, drained and rinsed

2 avocados diced

1 cup cherry or grape tomatoes, halved

2 stalks celery, chopped

1-2 scallions (green onions), sliced into rounds

1 cucumber, diced

1/4 cups chopped parsley

*When possible, try to use organic produce.

For vinaigrette

3-4 TBSP red wine vinegar

3 TBSP high quality, cold pressed olive oil

1 tsp sea salt or pink himelayan sea salt (or to taste)

1/2 black pepper



Combine white beans, avocado, tomatoes, cucumber, celery and parsley in a large bowl.

Make the dressing by pouring all ingredients in a small bowl and whisking with a fork.

Pour dressing into the veggies and toss to combine.    Serve room temperature or cold.


Makes 4-5 servings

*Omit tomatoes if doing detox