Recipe Description:
This recipe by Anja Lee & Company is a vibrant, fiber-rich salad that combines creamy avocado, hearty white beans, and crunchy sunflower seeds with fresh herbs and a zesty tahini-lemon dressing. Packed with plant-based prebiotics, and healthy fats, it may help support a healthy gut microbiome while delivering fresh, savory flavors in every bite. Perfect for lunch or as a side dish.
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Servings:
- Recipe serving size: 1 1/4 Cups
- Number of servings:
Ingredients:
- 1 (15oz) can white beans, drained & rinsed
- 1 (14oz) can hearts of palm, sliced into ½ inch rounds
- 1 ripe, fresh avocado, halved, pitted, peeled and diced
- 4 Tbsp. sunflower seeds
- 3/4 cup fresh basil, chopped
- 3/4 cup fresh parsley, chopped
- 1 tsp. dried thyme
- 2 Tbsp. tahini
- 1/2 lemon, juiced (about 1 Tbsp.)
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. olive oil
- Sea salt & black pepper, to taste
Instructions:
Prepare Ingredients
- Drain and rinse white beans. Add to a large mixing bowl with sunflower seeds.
- Slice hearts of palm into ½-inch rounds and dice avocado. Add both to the bowl.
- Chop basil and parsley, then add to the bowl.
Make Dressing
- In a small bowl, whisk together dried thyme, apple cider vinegar, lemon juice, olive oil, and tahini.
- Add sea salt and black pepper to taste.
Assemble Salad
- Pour dressing over the salad and toss gently until everything is well coated.
- Serve immediately or let sit for 5 minutes to allow flavors to meld.
Notes & Tips:
Meal Prep Tip: Add avocado just before serving for best texture & freshness.
Ingredient Substitutions
White Beans → Swap with chickpeas or cannellini beans.
Hearts of Palm → Replace with artichoke hearts for a similar briny flavor.
Sunflower Seeds → Substitute with pumpkin seeds or chopped almonds.
Tahini → Swap with Greek yogurt for extra protein or cashew butter for a creamier texture.
Apple Cider Vinegar → Replace with champagne vinegar, white wine vinegar or red wine vinegar.
Fresh Herbs → Mix & match with cilantro, mint, or chives for variety.
Ingredient Substitutions
White Beans → Swap with chickpeas or cannellini beans.
Hearts of Palm → Replace with artichoke hearts for a similar briny flavor.
Sunflower Seeds → Substitute with pumpkin seeds or chopped almonds.
Tahini → Swap with Greek yogurt for extra protein or cashew butter for a creamier texture.
Apple Cider Vinegar → Replace with champagne vinegar, white wine vinegar or red wine vinegar.
Fresh Herbs → Mix & match with cilantro, mint, or chives for variety.
Nutrition Facts
4 servings per recipe
Serving Size 1 serving (262g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 340 | |
| % Daily Value* | ||
| Total Fat 23g | 29% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 5g | - | |
| Monounsaturated Fat 13g | - | |
| Cholesterol 0mg | 0% | |
| Sodium 290mg | 13% | |
| Total Carbohydrate 28g | 10% | |
| Dietary Fiber 11g | 39% | |
| Total Sugars 2g | - | |
| Includes 0g Added Sugars | 0% | |
| Protein 11g | - | |
| Vitamin D 0.0mcg | 0% | |
| Calcium 140mg | 10% | |
| Iron 4.7mg | 25% | |
| Potassium 760mg | 15% | |
| Vitamin A 440mcg | 50% | |
| Vitamin C 24mg | 25% | |
| Vitamin E 5.3mg | 35% | |
| Vitamin K 239mcg | 200% | |
| Thiamin 0.30mg | 25% | |
| Riboflavin 0.12mg | 10% | |
| Niacin 2.3mg | 15% | |
| Vitamin B6 0.28mg | 15% | |
| Folate 90mcg DFE | 25% | |
| Vitamin B12 0.0mcg | 0% | |
| Pantothenic Acid 0.9mg | 15% | |
| Choline 10mg | 2% | |
| Phosphorus 160mg | 10% | |
| Magnesium 60mg | 15% | |
| Zinc 1.3mg | 10% | |
| Selenium 7mcg | 15% | |
| Copper 0.42mg | 45% | |
| Manganese 0.38mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
