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Lemony White Bean Spinach Salad Topped with Feta & Pistachios.

  • 2
  • 2 (5 oz) pkgs
    baby spinach
  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 4 medium
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 cloves
  • 2
  • ½ cup
    pistachios, unsalted
  • 1
    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.)
    4 medium carrots
    2 lemons
    2 avocados
    2 (5 oz) pkgs 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 one of the lemons into a large bowl, then juice both lemons into the same bowl.
  • 6
    Peel and mince garlic; add to the bowl.
    2 cloves garlic
  • 7
    Add oil and spices to the bowl; whisk to combine the dressing.
    ¼ cup extra virgin olive oil
    1 tsp oregano
    ½ tsp salt
    ½ tsp black pepper
  • 8
    Peel and mince the shallot; add to the bowl, stirring to combine.
    1 shallot
  • 9
    Halve and pit the avocados; cut the flesh into cubes while still in the skin and scoop out into the bowl.
  • 10
    Roughly chop the pistachios and add to the bowl.
    ½ cup pistachios, unsalted
  • 11
    Drain and rinse the beans in the colander with the carrots, then add both to the bowl and toss to combine the salad.
    2 (15 oz) cans cannellini (white kidney) beans
  • 12
    To serve, divide spinach between plates, layer with vegetable-bean salad and top with feta cheese and pistachios. Enjoy!
    1 (4 oz) pkg crumbled feta cheese