Lemony White Bean Spinach Salad Topped with Feta & Pistachios

Directions

1. Bring a medium pot with water to a boil, then add the sliced carrots and cook until fork-tender, about 5 minutes. Drain and rinse under cold water; set aside.
2. Wash and dry all produce, then peel and mince the garlic and shallot; mince the avocado flesh directly in a bowl.
3. Zest half the lemon into the bowl, then juice the whole lemon over it; whisk in olive oil, oregano, salt, and pepper to form a dressing.
4. Stir minced garlic and minced shallot into the dressing, then fold in the cubed avocado.
5. Rinse the cannellini beans and add them along with the cooled carrots to the dressing; toss to coat.
6. Roughly chop the pistachios.
7. Arrange spinach on plates, spoon the bean-and-vegetable mix over the greens, and finish with crumbled feta and chopped pistachios for serving.