Avocado salads are quick and easy to make and will keep you full for longer. This vegan salad is made with cannellini beans, tomatoes and fresh herbs. Great for lunch or a light supper.
¼ red onion, thinly sliced
400g tin cannellini beans, drained and rinsed
1 large avocado, peeled, stoned and thickly sliced
100g/3½oz cherry tomatoes, quartered
20g/¾oz fresh basil, roughly chopped
¼ lemon, juice only
½ tbsp extra virgin olive oil
salt and freshly ground black pepper
