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