Today I have two variations of the same winter salad to present. Just changing the legumes and a few other ingredients you obtain another salad. In the first one I’ve used cannellini beans and in the second chickpeas as protein.
prep time 10 min
ingredients for 2
- 1 bag (125g) baby spinach or 1/2 baby spinach and 1/2 mixed lettuce
- 1 can (400g) cannellini beans
- 1 grapefruit
- 1 avocado
- 4-5 sun-dried tomatoes
- handful of almonds
- 4-5 tablespoons pomegranate seeds
- 3-4 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- salt
1. Rinse the beans, peel and cut the grapefruit into mouth size bites, cut tomatoes into stripes, deseed the pomegranate unless you have done it previously and slice and peel the avocado.
2. Place all the ingredients apart from the dressing on a bed of baby spinach and toss them together with the dressing.
variation
Substitute the cannellini beans with chickpeas and the almonds with sunflower seeds. Omit the sun dried tomatoes.
BUON APPETITO!