Salads · 25 min
Lemony White Bean Spinach Salad Topped with Feta & Pistachios
- 25 min
- 2–6 servings
- 664 kcal / serving
A bright, textures-rich salad featuring creamy avocado, tender beans, and crisp spinach tossed in a zesty lemon-garlic dressing, then finished with feta and pistachios for contrast—perfect for a quick weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 (5 oz) pkgbaby spinach
- 1 (15 oz) cancannellini (white kidney) beans
- 2 mediumcarrots
- ½ (4 oz) pkgcrumbled feta cheese
- 1 clovegarlic
- 1lemon
- ¼ cuppistachios, unsalted
- ½shallot
- avocados
- lemons
- shallots
From the pantry: black pepper, extra virgin olive oil, oregano, dried, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- 1 (5 oz) pkgbaby spinach
- 2 mediumcarrots
- 1 clovegarlic
- 1lemon
- ½shallot
- avocados
- lemons
- shallots
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
- ¼ cuppistachios, unsalted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| carrots | 2 medium | 4 medium | 6 medium |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | 1 | 2 | 3 |
| pistachios, unsalted | ¼ cup | ½ cup | ¾ cup |
| shallot | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a medium pot with water to a boil, then add the sliced carrots and cook until fork-tender, about 5 minutes. Drain and rinse under cold water; set aside.
- Wash and dry all produce, then peel and mince the garlic and shallot; mince the avocado flesh directly in a bowl.
- Zest half the lemon into the bowl, then juice the whole lemon over it; whisk in olive oil, oregano, salt, and pepper to form a dressing.
- Stir minced garlic and minced shallot into the dressing, then fold in the cubed avocado.
- Rinse the cannellini beans and add them along with the cooled carrots to the dressing; toss to coat.
- Roughly chop the pistachios.
- Arrange spinach on plates, spoon the bean-and-vegetable mix over the greens, and finish with crumbled feta and chopped pistachios for serving.
Two tips
- Prep ahead: mix the dressing and veg in advance and chill, then toss with greens just before serving.
- Serving idea: crumble a bit more feta on top and add a light squeeze of lemon over leftovers for brightness.
Nutrition per serving
- Calories
- 664 kcal
- Protein
- 23 g
- Carbs
- 55 g
- Fat
- 43 g
- Fiber
- 19 g
- Sodium
- 644 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.