White bean salad with avocado and lime dressing

Ingredients for 2 servings:

• 1 can white beans
• ½ avocado(s)
• ¼ cucumber(s), organic
• some cocktail tomatoes
• e.g. pomegranate seeds
• e.g. walnut kernels
• e.g. sprouts or cress for garnishing
• 1 organic lime(s), zest and juice
• 1 cm ginger
• 5 stalks of coriander
• ¼ tsp coarse sea salt
• 1 tsp sesame oil
• 2 tbsp olive oil
• 2 tsp honey
• pepper, black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the beans in a sieve and rinse with cold water, drain well, and then transfer to a bowl. In the meantime, prepare the vinaigrette: Place the zest of half a lime, peeled and grated ginger, and finely chopped coriander (use the stems and leaves) in a mortar and pestle. Add the salt (or coarse sea salt if you don’t have coarse sea salt, regular salt will do) and grind everything finely. Then add the sesame oil, olive oil, honey, and lime juice and mix well. Cut the cucumbers into 1 cm thick slices, then quarter each one. Quarter or eighth the cherry tomatoes. Remove half an avocado from its skin with a spoon and cut into approximately 1 cm cubes. Add everything to the beans. Add pomegranate seeds and roughly crushed walnuts, if desired. Pour the vinaigrette over the mixture, mix everything together gently, and garnish with a little freshly ground pepper. Let it sit for a while before serving. Garnish with cress or sprouts. The salad can also be prepared the day before; season with lime juice and salt before serving if desired. It’s also great as a standalone dish: Arrange everything separately and serve as a bowl, or use it as a side dish with teriyaki salmon, for example.