With the warm weather we have been enjoying in the last few days, I have been on a salad kick. I love salads, they are a wonderful backdrop for a variety of ingredients and allow for culinary creativity. The trick with salads as main courses is packing in some protein so that you get full and have enough nutrients.
This particular salad was derived from one of my favorite Bruschetta recipes, which I originally found on Epicurious. The Bruschetta is made of up a fava bean dip, spread on toasted bread, and a blood orange salad on top. Last night, I decided to put baby lima beans in a salad with blood orange slices and dressing, and topped with avocado and sourdough baguette pieces.
Baby Lima Bean and Blood Orange Salad
- 1 1/4 cups frozen double-peeled lima beans (about one 14-ounce bag), thawed
- 1 cup water
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 4 blood oranges
- 2 tablespoons white balsamic vinegar
- 5 ounces Arugula
- 1 Avocado
- 6-8 Slices of Sourdough Bread (optional)
If not already thawed, soak frozen lima beans in warm water. Prepare blood oranges: Grate the zest from one orange, juice enough to get 3 tbs, and cut the rind and white pieces off of two, to get several small sections of the fruit itself. Combine the juice, zest, and garlic in a large bowl. Add the white balsamic and olive oil, and whisk together until fully combined.
Once beans are fully thawed, heat them and 1 cup water in a medium sauce pan on high heat until water is bowling. Reduce heat to medium and cook until just tender, approximately 10 minutes total. Drain beans and place them in a separate container to cool. Meanwhile, toss the arugula in the prepared dressing. Slice avocado into long, thin pieces, and prepare baguette into 1 inch slices. Once beans are room temperature, add them to the arugula mixture and toss. Add orange pieces.
Serve with avocado on top and bread on the plate.
Shay and I both found this salad a delicious balance of flavors with the blood orange and the garlic, but also filling with the avocado and the beans. While I will admit that it has similarities to my last salad post, just try the combination of white balsamic, blood orange juice, and garlic, I bet you’ll want to use it in everything too. Happy Meatless Monday!