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Fava Bean, Herb, and Avocado Salad on Bruschetta

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Fava Bean, Herb, and Avocado Salad on Bruschetta

Fava Bean, Herb, and Avocado Salad on Bruschetta
Joseph Erdos
total prep

Ingredients

Directions

  • In a small bowl or measuring cup, combine oil, lemon juice, vinegar, maple syrup, and shallot. Season with salt and pepper. Whisk to emulsify.
  • Bring a large pot of salted water to a boil. Add fava beans and blanch for 2 minutes. Drain and shock in ice water. Remove outer skins and place beans in a large mixing bowl. Add baby greens, parsley, and mint.
  • Heat a grill pan set over high heat. Rub bread slices with garlic clove and brush or drizzle with olive oil on both sides. Grill until charred with grill lines, about 2 minutes per side. Set grilled bread onto a platter or individual plates.
  • Cut open avocado. Use a large spoon to scoop out flesh halves. Place on cutting board and slice lengthwise. Top each piece of bread with a few slices of avocado.
  • Whisk dressing to reincorporate. Drizzle over bowl of favas, greens, and herbs. Toss gently to combine. Divide salad among each piece of bread with avocado slices. Serve immediately. Yield: 4 appetizer servings.