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Photo of Butterbean, avocado & sundried tomato salad by WW

Butterbean, avocado & sundried tomato salad

8
Points® value
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
2
Difficulty
Easy
Beans and heart-healthy avocado make this salad extra-filling

Ingredients

Calorie controlled cooking spray

4 spray(s)

Merchant Gourmet Sun Dried Tomatoes

30 g

Butter Beans, cooked

2 can(s), large, drained, drained and rinsed

Avocado

1 individual, peeled, stone removed, and cut into thin wedges

Red onion

1 small, thinly sliced

Rocket

60 g

Parsley, fresh

10 sprig(s), fresh, a small handful, roughly chopped

Lemon Juice, Fresh

1½ tablespoon(s)

Olive Oil

2 teaspoon(s)

Garlic

1 clove(s), finely chopped

Instructions

  1. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Add the butterbeans to the pan and cook, without stirring, for 2-3 minutes, until the beans being to brown. Quickly turn, then cook for a further minute before transferring to a large bowl. Let cool.
  2. To make the dressing, whisk together the lemon juice, oil and garlic in a small jug and season to taste.
  3. Add the tomatoes, avocado, onion, rocket and parsley to the bowl with the beans, drizzle over the dressing and gently toss to dress.

Notes

Want to avoid oily sun-dried tomatoes? we used a pouch of merchant gourmet sun-dried tomatoes, which contain no extra oil.

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