Avocado, Butter Bean, Asparagus and Cucumber Salad

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vegan asparagus avocado bean packed lunch salad

This salad is so easy and so good! Perfect for a long day of travel or a day at the office. I like making this the day before, so the salad soaks up the flavours of the dressing. For this vegan packed lunch recipe you will need:

1/2 cucumber
1 can of butter/lima beans
5 stalks of asparagus
1 avocado
favorite dressing / pesto
baby tomatoes (nice extra)

Start by placing the asparagus in boiling water for 3-4 minutes, once tender remove and let it cool down. Then chop up avocado, cucumber and asparagus.

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Throw all ingredients into your bowl or lunch box of choice and cover in your favorite dressing. Personally I love adding a big spoon of vegan pesto with some lemon juice and salt and pepper. It’s a great combo. For extra juiciness, baby tomatoes are a great addition.

This beautiful meal is packed with folate, vitamins A, C, E and K and will keep you feeling full and satisfied for hours thanks to all the fibre. Additionally the asparagus and avocado are especially rich in glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. It’s a real treat for your body and absolutely delicious. Please give it a try, your tummy will thank you.

VeggieBlackboard

About VeggieBlackboard

I am a twenty something architecture student from Scotland. I enjoy making easy, simple, cheap and healthy vegan recipes. All tried and tested by my foodie friends and myself.

2 Responses to Avocado, Butter Bean, Asparagus and Cucumber Salad

  1. Liz Howell says:

    This looks amazing! I so want to make it. But how do you keep the avocado from getting brown once its cut up? A problem I often struggle with

    • VeggieBlackboardVeggieBlackboard says:

      Hi Liz, I usually toss the avocado in some lemon juice to slow down the browning process. As an added bonus the juice gives the salad a nice zesty flavour. I’ve also heard you can keep the avocado looking fresh by immediately immersing it in ice cold water once sliced, never tried it myself but apparently that’s what chefs do. Hope that helps! :)

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