Barbecues and salads go hand in hand. Being a vegetarian, I am always experimenting with flavour combinations for protein packed salads that are a bit more than tossing leaves from a bag. This is an interesting and easy salad which works well for school /work lunches.
2 x 400g tins butter beans, drained and rinsed well
2-3 large sticks celery, peeled and sliced at an angle
1 large avocado, cut into fairly large chunks
1 small red onion, sliced thinly
2-3 sprigs Italian parsley, coarsely chopped
¼ cup extra virgin olive oil
30ml lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
Salt and pepper
Mix the celery, butter beans, parsley and onion in a large bowl. Add the avocado chunks and lightly mix to combine, taking care not to bruise the avocado too much.
Shake all the ingredients for dressing in a jar or whisk in a measuring cup.
Just before serving, stir in the dressing and mix to combine. Serves 6.