Blue Backpiece by Stasia Burrington

 

Keen Bean Pasta Salad for One (my photo)

 

The sun is shining today; it’s one of those days where the air feels like spring is just around the corner. The greys and browns of winter are slowly giving way to green roots and blue skies. This is my changing-season salad: bright-tasting and belly filling, perfect for a quick lunch outdoors.

Come summer, this will be a great one to take to the beach, too. Creamy avocado and cannellini beans balance out the deliciously tangy dressing, while toasted pumpkin seeds add crunch and bursts of flavour. A little baby spinach rounds out the texture as well as adding a power punch of nutrients.

This salad is easy, fast and tasty fuel – it will arm you with a big, steady flow of energy to go about your adventures (or just get through your work day!).

 

Keen Bean Pasta Salad for One

 

Ingredients:

1/2 cup whole grain fusilli pasta, cooked and cooled
1/2 cup cannellini beans, drained and rinsed
2 tbsp pumpkin seeds, lightly toasted
1/2 ripe avocado, diced
handful of baby spinach* leaves, roughly chopped
1 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tsp tamari/soy
1 – 2 tsp red wine vinegar

 

What to do:

Add all ingredients to a medium bowl and mix gently until well combined. Serve immediately, or cover and refrigerate until needed (for up to three hours).

Serves one.

 

* If you don’t have any spinach just use whatever salad greens you have to hand ♥