Ingredients
Salad Ingredients
- 15 oz cannellini beans (1 can), drained and rinsed
- 1 ripe avocado, cubed
- 1/2 red onion, thinly sliced
- 1 tsp sumac
- 3 oranges, supremed
- 1 tbsp fresh parsley, chopped
- 1/2 cup roasted salted pistachios
- 2 tbsp extra virgin olive oil, divided
- 2 tbsp fresh orange juice (from the leftover parts of the oranges)
- Kosher salt, to taste
Instructions
- Marinate the onions: In a medium bowl, combine the thinly sliced red onions with 1 tsp sumac and 1 tbsp extra virgin olive oil. Stir well to coat the onions thoroughly. Let this mixture sit for at least 10 minutes to soften the onions and infuse them with the tangy sumac flavor.
- Prepare the salad ingredients: While the onions marinate, suprem the oranges by carefully cutting away the peel and membranes to release only the segments. Cube the ripe avocado and chop fresh parsley.
- Combine the salad: In a large bowl, add the drained cannellini beans, marinated onions, supremed orange segments, cubed avocado, chopped parsley, roasted salted pistachios, and freshly squeezed orange juice. Drizzle with the remaining 1 tbsp of extra virgin olive oil and season with kosher salt to taste.
- Toss and serve: Gently toss all the ingredients together to mix flavors without breaking the avocado pieces. Serve immediately to enjoy the fresh, vibrant texture and flavors.
Notes
- Supreming oranges is key for removing bitterness from membranes; if unfamiliar, use peeled orange segments as an alternative.
- Adjust salt according to taste; the pistachios add some saltiness already.
- Use ripe but firm avocado to avoid mushiness.
- Sumac adds a lemony tang; if not available, a splash of lemon juice can be used as a substitute.
- This salad is best served fresh but can be refrigerated for up to 4 hours without significant texture loss.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
