- 2 15-ounce cans cannellini beans drained and rinsed
- 3 ounces baby spinach
- ½ cup walnuts lightly crushed
- 2 tablespoons extra virgin olive oil divided
- 1 orange juiced and zested
- ½ teaspoon Aleppo pepper or crushed red pepper; optional
- 2 Bosc pears trimmed seeded and thinly sliced lengthwise
- 1 lemon juiced
- 3 ribs celery trimmed and thinly sliced and leaves torn
- 1 pound asparagus woody ends trimmed
- Salt and pepper to taste
Dress the beans:
Combine the beans, spinach, and walnuts in a bowl. Drizzle with 1 tablespoon extra virgin olive oil and add the orange juice and zest. Taste and season with salt and pepper. Add the Aleppo pepper if using and toss to coat. Set aside.
Prepare the pears and celery:
To serve:
Arrange the dressed beans, spinach, and walnuts on a serving platter and arrange the pears and celery on top. Arrange half the asparagus on one side of the platter and half on the opposite side. Sprinkle with black pepper and more Aleppo pepper, if you like. Enjoy!
Calories: 210kcal | Carbohydrates: 14g | Protein: 6g | Fat: 17g | Sodium: 28mg | Fiber: 6g | Sugar: 6g | Vitamin C: 44mg