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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This refreshing salad combines creamy cannellini beans, crisp cucumber, and vibrant dill for a perfect summer dish. The pickled red onions add a tangy punch, while the tahini honey dressing ties everything together with its nutty sweetness. The avocado brings a buttery texture, and the greens provide a fresh base. It's light, flavorful, and easy to make.
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Combine the cannellini beans, pickled red onions, chopped dill, sliced cucumber, and arugula or spinach in a large bowl.
Add the diced avocado to the bowl and gently toss to combine.
Whisk together tahini, olive oil, lemon juice, Dijon mustard, honey, and sea salt in a small bowl until smooth.
Taste and adjust the seasonings as needed.
Drizzle the tahini honey dressing over the salad and toss gently to coat evenly.
Serve immediately and enjoy.
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If you don’t have pickled red onions, you can substitute with thinly sliced fresh red onions for a milder flavor.
For extra crunch, add toasted nuts or seeds like almonds or sunflower seeds.
Make the dressing ahead of time and store it in the fridge for up to a week.
Can I use a different type of bean?
Yes, you can substitute cannellini beans with chickpeas, navy beans, or any other white bean you prefer.
How do I make pickled red onions?
Thinly slice red onions and soak them in a mixture of vinegar, water, sugar, and salt for at least 30 minutes.
Can I make this salad ahead of time?
You can prepare the salad ingredients and dressing separately, but wait to combine them until just before serving to keep the greens fresh.
What can I use instead of tahini?
You can substitute tahini with almond butter or peanut butter for a similar nutty flavor.
Is this salad vegan?
It can be made vegan by replacing honey with maple syrup or agave nectar.
