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Strawberry White Bean Caprese Salad with Honey Black Pepper Granola

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A vegan caprese salad gets a fresh summer makeover with strawberries and avocado! The honey black pepper granola gives this salad an addictive crunch and bite.

Ingredients

GRANOLA:

  • 2/3 cup Bob’s Red Mill Organic Gluten Free Old Fashioned Rolled Oats
  • 1 Tbsp. olive oil
  • 2 Tbsp. honey (or use maple syrup for a vegan option)
  • freshly ground black pepper
  • pinch salt

SALAD:

  • 1 15-oz. can white beans, rinsed and drained
  • 8 strawberries, sliced
  • 1 avocado, diced
  • 10 cherry tomatoes, cut in half
  • 8 large leaves basil, torn into small chunks
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • salt + pepper

Instructions

  1. Make the granola: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Add oats to a medium bowl. In a smaller bowl, combine olive oil, honey, black pepper, and salt, and mix to combine. Be generous with your black pepper (I used 5 or 6 turns of my pepper grinder).
  3. Pour the wet ingredients into the oats. Mix to combine, then pour mixture out onto the prepared baking sheet. Flatten with a spatula, and grind a bit more pepper on top.
  4. Bake for 20 minutes, then rotate the pan, and bake for another 1-3 minutes, or until the edges are golden.* Allow to cool completely, then break up into small clusters.
  5. Make the salad: Combine beans, strawberries, avocado, tomatoes, basil, balsamic, olive oil, salt, and pepper in a large bowl, and mix well. Add granola clusters on top right before serving.

Notes

*For the chunkiest granola ever, be sure to not mix it while it’s in the oven or while it’s cooling. Break it apart only after it cools completely.

Find it online: https://www.fooduzzi.com/2016/08/strawberry-white-bean-caprese-salad-with-honey-black-pepper-granola/

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