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.

Avocado, butter bean and celery salad


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


ΒΌ 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.

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