Tuscan Bread Salad with Avocado Dressing
Rosemary White Beans
Ingredients
- ⅓ (12-oz) French baguette (preferably whole wheat)
- ¼ cup olive oil, divided
- ½ cup grape tomatoes, halved
- ½ cup sliced English cucumber
- ¼ cup sliced red onion
- ½ red bell pepper, chopped
- 2 Tbsp lemon juice
- 1 avocado, sliced
- 1 clove garlic, minced
- ¼ cup fresh basil leaves
- 1 Tbsp nutritional yeast
- 1 to 2 Tbsp water
Instructions
- Preheat oven to 400°F. Toss bread with 1 Tbsp oil; spread in a single layer on a rimmed baking sheet. Bake 12 to 15 minutes or until golden and crisp.
- Combine bread, tomatoes, cucumber, onion, and bell pepper in a bowl.
- Process 3 Tbsp oil, lemon juice, avocado, garlic, basil, and nutritional yeast in a small food processor or blender until smooth, scraping sides as needed.
- With motor running, add water, 1 Tbsp at a time, until dressing reaches desired consistency. Season with salt and pepper to taste.
- Toss bread mixture with desired amount of dressing, and serve immediately.
Side Dish Ingredients
- ⅓ cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 cup low-sodium vegetable broth
- ⅛ tsp dried crushed rosemary
Side Dish Instructions
- Cook onion and garlic in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes.
- Add beans, broth, and rosemary; bring to a boil. Reduce heat to low, and simmer 15 minutes.
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