Bean Salad with Yogurt‑Avocado Dressing

• round wholegrain pita breads2

  cut in half and sliced into triangles

• frozen beans200g г
• avocado↗1

  flesh scooped out with a spoon

• small bunch of parsley
• low-fat natural yogurt↗8 ст. л. ст. л.
• garlic clove↗1

  roughly chopped

• lemon↗1

  zest of half, whole juice

• Little Gem lettuce leaves↗2

  roughly chopped

• canned white beans↗400g г

  rinsed and drained (used cannellini beans)

• green onion↗4

  finely chopped

• carrot↗2

  peeled and grated

• radish↗10

  cut in half

• handful of croutons

  chopped

Step-by-step instructions

1. 1

   Preheat a grill or oven to high heat. Arrange the pita triangles in a shallow baking dish and toast for 3–4 minutes, turning once, until they become golden‑crisp. Set aside to cool.

2. 2

   In a large pot bring salted water to a boil, add the frozen beans and blanch for 2–3 minutes. Quickly drain and rinse the beans with cold water to preserve their bright color.

3. 3

   In a blender puree the avocado, parsley, yogurt, garlic clove, zest and lemon juice, add salt and freshly ground black pepper to taste. Blend until smooth and creamy.

4. 4

   In a large bowl combine the rinsed beans, canned white beans, carrot, radish, green onion, Little Gem lettuce leaves, and toasted pita pieces. Add the avocado‑yogurt dressing and toss gently so all ingredients are evenly coated.

5. 5

   Sprinkle the salad with a handful of chopped croutons and serve immediately so the pita stays crisp and the dressing stays fresh.