White bean and avocado salad

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A fresh summer salad that’s filling, easy and quick to make. With around 400 to 500 calories and 21 grams of protein, it’s an ideal lunch that’s easy to prepare for a busy athlete.

Instructions

  1. Get a large bowl.
  2. Open the can of white beans and rinse well in a sieve.
  3. Cut the avocado into slices or cubes.
  4. Put everything together.
  5. Mix well to help keep the avocado fresh, or add the apple cider vinegar, lime and avocado later.

Ingredients

Ingredients for 2 servings.

  • 1 or 2 avocados
  • AH white beans
  • Arugula
  • Bell pepper

Dressing:

  • Salt / pepper
  • 1 tablespoon of olive oil
  • Lemon juice, lime juice, a splash of apple cider vinegar or balsamic vinegar

Tips

There’s a useful trick for removing an avocado pit easily. Cut the avocado in half around the pit and separate the halves. Cut those halves lengthwise again and remove the pieces. The pit now rolls out. It’s also easy to make cubes or slices: score the flesh with a knife, scoop the pieces out with a spoon and mix them into your salad.

You can keep half an avocado in an airtight container. Make sure the avocado half is completely submerged in water, close the container tightly and put it in the fridge. If you’re preparing this meal for several days, add the dressing and avocado later.