No cooking required and only 15 minutes to prepare, this Avocado Salad is simple from a culinary perspective, and powerful from a nutritional standpoint. From the healthy fats and abundant fiber in the avocados to the prebiotic fiber and anthocyanins in the red onion to the plant-based protein and folate in the black beans, this salad supports gut, brain, heart, and immune health. Plus, it’s super satisfying and delicious!
2tspmaple syrup (or date paste, link in Chef’s Notes)
1medium garlic clove (minced)
½tspdried oregano
Salad
2large avocados (firm, but ripe, cut into 1” cubes)
½cupred onion (diced)
1cuporganic tomatoes (chopped)
1cuparugula (chopped)
1cupblack beans (home-cooked or BPA-free canned, drained and rinsed)
¼cupcilantro (optional) chopped
salt (optional) to taste
ground black pepper (optional) to taste
Directions
1
Make the dressing: Whisk all ingredients together in a small mixing bowl.
2
In a large bowl gently toss together the avocado, red onion, tomatoes, arugula, black beans, and cilantro, if using.
3
Pour the dressing over top and gently mix together.
4
Add salt and pepper to taste, if desired.
Chef's Notes
Substitutions
Instead of red onion use yellow, white, or green onion.
In place of arugula use red leaf lettuce, romaine, or kale.
For the tomatoes, use whichever tomatoes you love — grape, cherry, or from your own garden!
Add more delicious nutrition
Add chopped mango for a little sweetness.
Add diced jalapeno for a little spice.
Sugar-free
Use date paste in place of maple syrup.
Prep Ahead
Prepare the dressing ahead of time and store in an airtight container in the refrigerator for up to 7 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the arugula may get soggy so if you expect to have leftovers, consider adding arugula to only the portion you plan to eat.
Ingredients
Dressing
1tbsptahini
1 ½tbsplime juice (freshly squeezed)
1 ½tbspred wine vinegar
2tspmaple syrup (or date paste, link in Chef’s Notes)
1medium garlic clove (minced)
½tspdried oregano
Salad
2large avocados (firm, but ripe, cut into 1” cubes)
½cupred onion (diced)
1cuporganic tomatoes (chopped)
1cuparugula (chopped)
1cupblack beans (home-cooked or BPA-free canned, drained and rinsed)
¼cupcilantro (optional) chopped
salt (optional) to taste
ground black pepper (optional) to taste
Directions
1
Make the dressing: Whisk all ingredients together in a small mixing bowl.
2
In a large bowl gently toss together the avocado, red onion, tomatoes, arugula, black beans, and cilantro, if using.
3
Pour the dressing over top and gently mix together.
