Arugula Cannellini Feta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, protein-rich salad combining arugula, cannellini beans, avocado, and creamy feta. The lemon-mint dressing ties the flavors together. Serve as a light weeknight dinner or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 large avocado (or one small avocado)
- Kosher salt
- Freshly cracked black pepper
- 1/4 cup olive oil
- Juice from 1 to 2 lemons (divided (and depending on taste))
- 3 cups arugula
- 1 (15) ounce can Cannelleni beans
- 3 tablespoons minced mint (about 5 leaves)
- Small handful of Italian parsley (about 1/4 cup, roughly chopped)
- 2 cloves garlic (zested into the salad (using a Microplane is a good idea))
- 1 small shallot (minced)
- 1/4 cup cubed feta (about 2 ounces)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 748mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 491mg
- Calcium
- 191mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 748MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.