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Dinner recipe · from the recipe book

Avocado Lemon-Parsley Dressing with White Beans

A thick, velvety avocado dressing whipped with white beans, parsley and lemon zest, bright and garlicky enough to cling to warm roasted vegetables.

Avocado Lemon-Parsley Dressing with White Beans

Ingredients

  • ½ whole110 gAvocadopitted and scooped
  • ½ cup80 gGreat northern or cannellini beans, canned, drained and rinsed
  • ⅓ cup90 gWatercold
  • 2½ tbsp35 gLemon juice
  • 1½ tsp3 gLemon zest
  • ¼ cup chopped15 gFresh parsleyleaves and tender stems
  • ⅔ cup loosely packed20 gBaby spinach
  • 1 clove3 gGarlicpeeled
  • 2¾ tsp12 gOlive oil
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Zest the lemon before juicing it, then measure out the lemon zest and lemon juice.
  2. Put the great northern beans, garlic, lemon juice, lemon zest and half of the cold water in the blender and blend until the beans are completely smooth.
  3. Add the avocado, parsley, spinach, olive oil, salt and black pepper, and blend until creamy and evenly green.
  4. With the blender running, pour in the remaining half of the water a little at a time until the dressing is pourable but still thick.
  5. Spoon the dressing over warm roasted vegetables, or refrigerate it in a covered jar for up to 2 days, stirring before serving.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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