Radicchio & Cannellini Bean Salad
Recipe by Tina Gravalos
Ingredients
11
Serves
4
An easy anytime salad that you can whip up in 10 minutes. What more can you ask for? Radicchio definitely brings a big flavour punch to a salad. It’s bitterness makes it a liver loving veggie as it helps to support it and aid in detoxification. It’s also packed with Vitamin K which is an important vitamin for heart and bone health.
Lunch
Side
Vegan
Ingredients
1/4cup
Extra-Virgin Olive Oil
1
Lemon
2
Garlic Cloves
1/2tsp
Flaky Sea Salt
1/4tsp
Black Pepper
114oz can
Cannellini Beans
1small-med head
Treviso Radicchio
6
Romaine Heart Leaves
2stalks
Celery
1stalk
Green Onion
2Tbsp
Fresh Parsley
Instructions
1
In a small bowl, add the olive oil, lemon juice, smashed garlic, salt and pepper. Whisk and set aside.
2
In a large salad bowl, add the cannellini beans.
3
Cut the end off of the radicchio then tear into bite sized pieces. Add to the salad bowl. Do the same with the romaine leaves.
4
Add the sliced celery and green onion.
5
Remove smashed garlic from the dressing and then pour the dressing over the salad. Mix to combine. Add more salt if needed.
6
Top with chopped parsley.
7
This salad goes great with canned tuna, mackerel or salmon.
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More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
