Why You’ll Love Lamb Backstrap & Avocado Salsa Verde Dense Bean Salad Recipe
This salad is satisfying enough for dinner while still feeling light and fresh. The lamb is juicy and flavorful, the beans add plenty of texture and protein, and the salsa verde brings a zesty herb-packed finish. It’s quick to prepare and perfect for warm-weather lunches or easy weeknight meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 400 g lamb backstrap
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 pinch kosher salt or fine sea salt
- 1 pinch cracked black pepper
- 1 tbsp olive oil
- 400 g cannellini beans, rinsed and drained
- 1 roasted red pepper from a jar, sliced
- 1 Shepard avocado, sliced
- 1 cup parsley, roughly chopped
- ½ cup coriander, roughly chopped
- 1 garlic clove
- 1 tbsp capers
- 1 tbsp red wine vinegar
- ½ tsp Dijon mustard
- 4 tbsp extra virgin olive oil
- 1 pinch kosher salt or fine sea salt
- Cherry tomatoes, halved
Directions
Season the lamb with olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper. Heat a grill pan or skillet over very high heat and sear the lamb for about 3 to 4 minutes per side until browned on the outside and still slightly pink in the center.
Transfer the lamb to a plate and let it rest for at least 10 minutes before slicing.
To make the salsa verde, add the parsley, coriander, garlic clove, capers, red wine vinegar, Dijon mustard, extra virgin olive oil, and a pinch of salt to a food processor. Blend until finely chopped and glossy.
In a large serving bowl, combine the cannellini beans, roasted red pepper, avocado, and cherry tomatoes.
Slice the rested lamb and add it to the bowl. Spoon several tablespoons of salsa verde over the salad and gently toss until everything is coated.
Top with extra avocado slices and serve immediately.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Swap the lamb backstrap for grilled chicken or steak if preferred.
Use butter beans or chickpeas instead of cannellini beans.
Add crumbled feta cheese for a creamy salty finish.
Include cucumber or red onion for extra crunch and freshness.
Make it spicy with a pinch of chili flakes in the salsa verde.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
For the best texture, keep the salsa verde separate until serving if making ahead.
The lamb can be reheated gently in a skillet over low heat, though it is also delicious served cold in the salad.
Avocado may brown slightly after storage, so fresh avocado is recommended when possible.
FAQs
What is lamb backstrap?
Lamb backstrap is a tender cut taken from the loin of the lamb. It cooks quickly and stays juicy when seared.
Can I cook the lamb longer?
Yes. If you prefer well-done lamb, cook it for a few extra minutes per side.
Can I make the salsa verde ahead of time?
Yes. The salsa verde can be made up to 2 days in advance and stored in the refrigerator.
What can I use instead of coriander?
You can replace coriander with extra parsley or fresh basil.
Is this salad good for meal prep?
Yes. Store the components separately for the freshest texture.
Can I use canned beans?
Yes. Canned cannellini beans work perfectly once rinsed and drained.
What should I serve with this salad?
It pairs well with crusty bread, grilled vegetables, or roasted potatoes.
Can I grill the lamb outdoors?
Absolutely. Outdoor grilling adds extra smoky flavor to the lamb.
How do I know when the lamb is cooked?
The lamb should feel slightly firm but still springy in the center for medium-rare.
Can I make this dairy-free?
Yes. This recipe is naturally dairy-free as written.
Conclusion
Lamb Backstrap & Avocado Salsa Verde Dense Bean Salad is a flavorful and nourishing meal that comes together quickly while delivering restaurant-quality taste. With tender lamb, creamy avocado, hearty beans, and vibrant salsa verde, it’s a fresh and satisfying dish for any occasion.
