White Bean Avocado Salad
Like many people, I enjoy a cold sandwich option come summertime. It’s just too darn warm out to eat many hot options. And turning on the oven to cook? Ugh. For non-vegans, these are often made with simple deli meats or chicken, tuna, or egg salads. We vegans can use substitutes like Tofurky’s deli slices to replicate an omni sandwich. And, if you’ve used our referral link to order them through Instacart, you’ve saved $10 in the process! Or, we’ll use out signature creativity to come up with recipes like chickpea “tuna” or tofu “egg” salad…or this white bean avocado salad.
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My go-to white bean avocado salad can be eaten in a sandwich. But, really, the options are endless. This would be great atop a standard green salad, over toast, or even as a dip, especially if mashed a little extra! I’ve put guac on tortilla chips, I’ve put bean dips and hummus on tortilla chips, but not this white bean-avocado salad (yet)!
However you serve, I genuinely think you’ll enjoy this gluten-free/vegan recipe. The creamy avocado blends beautifully with the mashed beans, while the dijon and basil lend it a remarkable spice. Even the lemon juice, included primarily to keep the avocado from browning, offers a refreshing tang!
White Bean Avocado Salad
My white bean avocado salad sandwich typically consists of a bread roll or sliced bread, filled with a mixture of mashed white beans, avocado, fresh basil, and seasonings. You could add any number of other fillings, such as (vegan) feta cheese, capers, or red pepper flakes. The finished product is a healthy, refreshing and simple to make sandwich that can be served as a lunch or snack.
The sandwich can be made ahead of time and stored in a cooler or insulated bag to keep it fresh until it’s time to eat. It is a good idea to pack some napkins or wet wipes to clean your hands if you are eating it with your hands. It is also a good idea to pack some ice packs to keep the sandwich cool during the transport and storage. Pack it alongside your favorite vegan picnic essentials and enjoy!
As with any of my recipes, I encourage you to add, substitute, and otherwise adjust the ingredients and methods to make a dish you’ll absolutely love. Be sure to share in the comments or @anideallifeblog if you find an especially tasty version of this or another An Ideal Life recipe!
White Bean Avocado Salad
Equipment
- Potato masher or large fork
Ingredients
- 2 15 oz. cans cannellini beans, drained and rinsed or alternate white bean of choice
- 2-3 avocados diced adjust according to size of fruits & personal preference
- 1 tbsp dried basil or substitute 2-3 tbsp fresh basil
- 1/4-1/2 cup dijon mustard to taste
- 2 tbsp lemon juice
- salt, pepper, or preferred spices optional, to taste
Instructions
- Toss diced avocado in lemon juice to coat thoroughly.
- Mash half of the white beans thoroughly, until mostly smooth.
- Add avocado and remaining white beans to the puree and stir lightly to combine.
- Begin mashing the mixture, then add dijon and basil or additional herbs.
- Continue mashing, making sure to evenly distribute spices.
- Chill until ready to serve, then enjoy atop a green salad, on a sandwich, over toast, or as a tasty dip!
Serve this at your next summer picnic or whip up a batch for an easy lunch. However you make it, it’s sure to be delicious!
