White Bean Summer Salad
Serves
6
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
3 tbsp. vegan butter, unsalted
1 zucchini, sliced into semicircles
8 oz. (225g) asparagus
2 carrots, peeled, then shaved into strips with a peeler
3 garlic cloves, finely chopped
1 cup (140g) frozen peas
2 green onions, sliced
½ tsp. red pepper flakes
½ tsp. dried oregano
salt & pepper
1x 14 oz. (400g) cans butter beans, drained
¾ cup (180ml) oat cream
½ lemon juiced
2 oz. (60g) vegan Parmesan, grated
1 tbsp. dijon mustard
½ cup slivered almonds
4 tbsp. fresh basil leaves, for garnish
Nutrition
(Per Serving)
Calories
296
Fats
19 g
Protein
12 g
Carbs
21 g
Instructions
- Heat the vegan butter in a large pot over a medium/high heat. Add the zucchini and season with salt. Stir and cook until golden, about 6 minutes. Now add in the asparagus, carrot and garlic, and cook, stirring occasionally for a further 4 minutes.
- Stir in the peas, green onions, the red pepper flakes, oregano and season with salt and black pepper. Cook, stirring constantly, until the peas are warmed through, around 2 minutes.
- Lower the heat, add the white beans and oat cream, bring to a simmer, continue to cook for a minute and then turn off the heat.
- Drizzle with lemon juice, mix in the Parmesan and dijon mustard, then season to taste with salt and pepper. If necessary, add 1 or 2 tablespoons of warm water to loosen the sauce.
- Serve the bean salad in bowls garnished with almonds and basil leaves.