Lemony Bean and Avocado Salad

avocado cut in half

Delicious and filling, this recipe combines healthy fats with protein to keep you going all day long. Serve with whole wheat pita bread!


1-3 tablespoons extra virgin olive oil
3 packets True Lemon
Small handful of fresh basil, chopped
1 ripe avocado, peeled and diced
1 16-ounce can of beans (such as garbanzo, butter, or navy), rinsed and drained
1 tomato, diced
1/2 cup red onion, thinly sliced
2-3 radishes, thinly sliced
Pinch each of salt and pepper
Whole wheat or gluten-free pitas (optional), for serving

  1. In a large bowl, whisk together olive oil, True Lemon, and chopped basil.
  2. Add remaining ingredients (except pita) and mix to combine.
  3. Cover and let sit in fridge overnight for best flavor!
  4. Serve with pita bread, or on a bed of fresh chopped lettuce as a salad.

Submitted by Amber Hall, Palmdale CA.