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Avocado & Fava Bean Salad
Main Dish / Vegetarian / Plant-based
(41 votes, average: 3.85 out of 5)
Loading...This fava bean and avocado salad pairs healthy fats from the avocado with protein and fiber from the beans to create a well-rounded lunch.
Serves 4
Ingredients
- ½ cup fresh fava beans, shelled and peeled
- 1 medium fennel bulb, thinly sliced
- 1½ cups sunflower sprouts
- ½ cup cooked chickpeas, drained and rinsed
- Extra-virgin olive oil, for drizzling
- Juice ½ small lemon
- ½ avocado, diced
- ¼ cup chopped almonds, toasted
- ¼ cup large shavings of Parmesan
- Sea salt and freshly ground black pepper
Directions
- Prepare a small pot of salted boiling water and a small bowl of ice water.
- Drop the fava beans into the boiling water and blanch for 3 minutes.
- Remove the beans and immediately immerse in the ice water to stop the cooking process. Keep in the ice water long enough to cool completely, about 15 seconds.
- Drain and place on paper towels to dry.
- Thinly slice the fennel (using a mandolin, if you have one).
- Place the fennel slices into a large bowl with the sunflower sprouts, chickpeas, and fava beans.
- Drizzle the salad with olive oil, the lemon juice, and season with salt and pepper.
- Toss the salad, then add the avocado, almonds, and Parmesan shavings and gently toss again.
- Taste and adjust seasonings.
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Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio
