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Strawberry Avocado Salad over Whipped White Bean Feta

Strawberry Avocado Salad over Whipped White Bean Feta

Recipe by hungry happens

Imported by Sara R on SeeMeCook

A vibrant salad of strawberries, cucumber, avocado, walnuts, chives, and poppy seeds tossed in a sweet-tangy balsamic dressing. It is served over a creamy, lemony whipped spread made with feta, cannellini beans, Greek yogurt, olive oil, lemon, and honey.

4 servings20 minMediterranean

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Ingredients

  • 2 cup strawberries (sliced)
  • 1 cup English cucumber (sliced)
  • 1 avocado (diced)
  • 0.25 cup walnuts (roughly chopped)
  • 2 tbsp fresh chives (finely chopped)
  • 1 tbsp olive oil (for the salad dressing)
  • 1 tbsp balsamic vinegar
  • 2 tsp honey (divided between the salad dressing and whipped feta)
  • 1 tsp poppy seeds
  • 4 oz feta cheese (crumbled)
  • 0.5 cup cannellini beans (cooked and drained)
  • 1 tbsp olive oil (for the whipped white bean feta)
  • 0.25 cup Greek yogurt (plain)
  • 1 tbsp lemon juice (freshly squeezed)
  • black pepper (to taste)

Steps

  1. 1

    Prepare the salad ingredients. Slice the strawberries and cucumber, dice the avocado, chop the walnuts and chives, and set them aside separately or in a large mixing bowl.

  2. 2

    Add the sliced strawberries, cucumber, diced avocado, walnuts, and chives to a large bowl. Add the olive oil, balsamic vinegar, honey, and poppy seeds, then gently toss until the fruit and vegetables are evenly coated. Take care not to mash the avocado.

  3. 3

    Place the feta, cannellini beans, olive oil, Greek yogurt, lemon juice, honey, and a little black pepper in a food processor. Pulse, scraping down the sides as needed, until the mixture is smooth and creamy.

  4. 4

    Taste the whipped feta mixture and adjust the lemon, honey, or pepper if needed. The spread should be creamy, tangy, and lightly sweet.

  5. 5

    Spread the whipped white bean feta onto a serving plate, creating a broad base for the salad.

  6. 6

    Spoon the strawberry-avocado salad over the whipped feta. Serve immediately so the avocado stays fresh and the salad remains crisp.

Notes

The source provides ingredient names and preparation but no exact measurements; quantities are estimated for four appetizer-sized servings. Keep the salad chilled until serving and prepare the avocado close to serving time to limit browning.

Nutrition per serving

330Calories
10gProtein
23gCarbs
24gFat
7gFiber
  • salad
  • appetizer
  • vegetarian
  • Mediterranean-inspired
  • no-cook
  • gluten-free
  • fresh fruit
  • high-fiber

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