White Bean, Asparagus & Avocado Salad
Yield: 4 servings
Total Time: 5-10 minutes
3-4 handfuls baby spinach
4-5 spears asparagus, cut diagonally into fourths
1/2 can white beans, drained and rinsed
1 avocado, pitted, peeled and diced
2 Tablespoons pine nuts
1/4 cup feta cheese
1-2 Tablespoons olive oil
1 small lemon, zested
Heat a medium saucepan over medium heat. Drizzle pan with olive oil and add asparagus spears. Cook for 2 minutes, stirring occasionally. Add pine nuts to the pan and cook all ingredients for one additional minute. Remove pan from heat.
In a serving bowl, add the spinach, avocado, white beans and feta cheese. Top with cooked asparagus and toasted pine nuts. Sprinkle with lemon zest and serve.