Healthy Herby White Bean and Olive Salad Dip (Perfect With Chips!)
APPROXIMATE MACROS-4 large servingsu003cbru003eu003cstrongu003eper serving (1/4 of the recipe):u003c/strongu003eu003cbru003e~305 kcalu003cbru003e~10.3g proteinu003cbru003e~32g carbsu003cbru003e~16.75g fat
Servings 5 servings
Calories 305kcal
Ingredients
- 1 ½ cans white beans, drained and rinsed (about 380g) ⅓ cup chopped green olives (castelvetrano or manzanilla) ½ cup finely chopped fresh herbs (mix of parsley, dill, basil, or mint) ¼ cup finely diced red onion ¼ cup avocado oil juice of 1 lemon 1 tsp dijon mustard 1 tsp honey (or maple syrup) sea salt and black pepper, to taste optional: lemon zest or red pepper flakes for extra zing
Instructions
- build the salad: in a large bowl, combine the white beans, chopped green olives, onions and fresh herbs.
- make the vinaigrette: in a small bowl or jar, whisk together the avocado oil, lemon juice, dijon mustard, honey, red onion, salt, and pepper. you can also add the ingredients directly over the salad ingredients.
- toss it together: pour the vinaigrette over the salad and gently toss to combine. mash some of the beans if you want a creamier dip-style texture.
- adjust + serve: taste and tweak salt, lemon, or herbs as needed. serve right away or chill before serving. best enjoyed with chips, crackers, pita, or toast.