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Lemony White Bean Spinach Salad Topped with Feta & Pistachios.

  • 1
  • 1 (5 oz) pkg
    baby spinach
  • 1 (15 oz) can
    cannellini (white kidney) beans
  • 2 medium
  • ½ (4 oz) pkg
    crumbled feta cheese
  • 1 clove
  • 1
  • ¼ cup
    pistachios, unsalted
  • ½
    black pepper
    extra virgin olive oil
  • 1
    Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 2
    Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    2 medium carrots
    1 lemon
    1 avocado
    1 (5 oz) pkg baby spinach
  • 3
    Peel and thinly slice the carrots at an angle.
  • 4
    Once the water in the saucepan is boiling, add the carrots and cook until fork-tender, about 5 minutes. Drain and rinse under cold water and set aside.
  • 5
    Meanwhile, zest half the lemon into a medium bowl, then juice the whole lemon into the same bowl.
  • 6
    Peel and mince garlic; add to the bowl.
    1 clove garlic
  • 7
    Add oil and spices to the bowl; whisk to combine the dressing.
    2 tbsp extra virgin olive oil
    ½ tsp oregano
    ¼ tsp salt
    ¼ tsp black pepper
  • 8
    Peel and mince the shallot; add to the bowl, stirring to combine.
    ½ shallot
  • 9
    Halve and pit the avocado; cut the flesh into cubes while still in the skin and scoop out into the bowl.
  • 10
    Drain and rinse the beans in the colander with the carrots, then add both to the bowl and toss to combine the salad.
    1 (15 oz) can cannellini (white kidney) beans
  • 11
    Roughly chop the pistachios.
    ¼ cup pistachios, unsalted
  • 12
    To serve, divide spinach between plates, layer with vegetable-bean salad and top with feta cheese and pistachios. Enjoy!
    ½ (4 oz) pkg crumbled feta cheese