Sizzling Ginger-Scallion White Bean Salad

Prep the aromatics
Heat the neutral oil in a sauté pan over medium heat. Add the scallion whites and ginger, cooking just until fragrant and both are softened but not browned. Remove from the pan from the heat and set aside.

Make the dressing
While the scallions cool, add the avocado to a bowl and roughly smash with a spoon or your hands, leaving some chunks for texture.

Add the scallions and ginger along with their oil, the rice wine vinegar, and half of the salt to the smashed avocado. Stir to combine into a dressing.

Assemble the salad
Add the cucumbers, drained cannellini beans, and minced cilantro to the avocado dressing. Stir gently until everything is evenly coated and dig in. It’s particularly good served over white rice or with tortilla chips.