spring charcuterie board with california avocado three-bean salad

spring charcuterie board with california avocado three-bean salad

This post was created in partnership with The California Avocado Commission. All opinions are our own.

We know exactly how you feel. The epic spring party you’ve been planning for months is happening soon (like tomorrow-afternoon-soon), and you still have no idea what to make… but at least you know what to wear! Your outfit is looking fabulous, so your table should look fab, too. That’s where we come in. Introducing our Spring Charcuterie Board with California Avocado Three-Bean Salad. With no cooking or baking involved, this easy appetizer is here to make your event stress-free, beautiful, and delicious.

a spread of fresh vegetables and three kinds of beans on a white table

This party platter is fun to make and even more fun to eat! With a colorful spread of seasonal spring produce and an assortment of crackers, cheeses, and dried fruit, the star of this decorative display is our California Avocado Three-Bean Salad. It’s been fun working with California Avocados, and this month our theme was to design a spring charcuterie board featuring a simple avocado recipe as its centerpiece. We heard you were throwing a party, so we created a super salad that’s crisp, tangy and fresh, and will be gorgeous at tomorrow’s festivities.

cutting tomatoes and cucumbers on table in front of a window
slicing fresh avocados into chunks

Thankfully, this dish comes together quickly, leaving you plenty of time to spice up your outfit. Made with three varieties of beans—black beans, garbanzos, and cannellini—this hearty salad is filled with chopped cucumber, red onion, cherry tomatoes, and mint. Lightly tossed with cubes of ripe, Fresh California Avocados and a tangy lemon-lime vinaigrette with minced garlic and ground sumac, this salad is a bright collage of flavors and textures. Garnished with a fan of thinly-sliced avocado, your spring charcuterie board is already stunning, even without its accessories.

tossing a bowl of colorful chopped salad

This vibrant bowl is perfect for a party. It’s delicious on its own, and it makes a tasty topping for a baguette slice or a cracker. California Avocados are in season Spring through Summer, so now is the perfect time to take advantage of the abundance of the fresh produce grown in California—be sure to look for California on the label at your local grocery store.

Looking for more recipes featuring California Avocados? Try some of these:

smoked gouda grilled cheese bites with california avocados
heirloom tomato and california avocado galette
kimchi quesadillas with swiss cheese and avocado
spaghetti with asparagus, wilted greens, and avocado
vegan mint chip avocado milkshake

pouring the golden dressing into the bowl of  salad
spring charcuterie board with california avocado three-bean salad on a white table

Spring Charcuterie Board with California Avocado Three-Bean Salad
Serves 6 to 8

For the California Avocado Three-Bean Salad:
1 can garbanzo beans (15 oz / 425 g), drained and rinsed
1 can black beans (15 oz / 425 g), drained and rinsed
1 can cannellini beans (15 oz / 425 g), drained and rinsed
2 ripe, Fresh California Avocados, seeded, peeled, and cubed, plus additional avocado slices, for garnish
1 1/2 cups (240 g) cherry tomatoes, halved
1 cup (140 g) chopped cucumber
1/2 cup (65 g) chopped red onion
1/4 cup (13 g) chopped mint leaves
1 to 2 lemons, juiced
1 to 2 limes, juiced
1/4 cup (60 ml) extra virgin olive oil
1 large garlic clove, finely minced or pressed
3/4 teaspoon salt
3/4 teaspoon ground sumac (see note)
1/2 teaspoon freshly ground black pepper

In a large bowl, combine the garbanzo beans, black beans, cannellini beans, cubed avocado, cherry tomatoes, cucumber, red onion, and mint. Toss briefly to combine, then set aside.

In a small bowl, combine the juice from one lemon and one lime, then add the olive oil, garlic, salt, pepper, and sumac. Whisk until blended, then pour the dressing onto the salad and toss well to combine. Taste for citrus and salt, and add more if needed. Cover the bowl, and refrigerate for at least 30 minutes or up to four hours to allow the flavors to meld. Keep refrigerated until ready to serve, and enjoy!

For the Spring Charcuterie Board:
2 to 3 kinds of crackers (use a variety of shapes and flavors)
thin baguette slices
2 to 3 kinds of cheeses (use a variety of hard and soft cheeses with different flavors)
2 to 3 kinds of fresh spring vegetables (such as radishes, asparagus spears, carrots, or celery)
2 to 3 kinds of fresh fruit (such as berries or grapes)
1 to 2 kinds of dried fruit (such as apricots, cherries, or cranberries)
1 to 2 kinds of nuts (such as almonds, pistachios or candied pecans)
marinated artichoke hearts, drained
olives of your choice (such as Castelvetrano or Kalamata), pitted if desired

Other suggestions:
marinated mushrooms
gherkins or other small pickles
jam, preserves, or honey

Before assembling, be sure to place the empty charcuterie board where it will be served, so you won’t have to move it later.

To begin assembling, place a serving bowl of California Avocado Three-Bean Salad on the board, followed by the cheeses of your choice. Then place items that are served in smaller bowls—like artichoke hearts, olives, or pickles—on the board. Fill in the spaces using crackers, baguette slices, and fresh vegetables and fruit, arranging them creatively to your liking. Fill in any remaining spaces on the board using smaller items like nuts, dried fruit, and berries. Be sure to include small knives for the cheeses, a serving spoon for the salad, and toothpicks, if desired.

— Sumac is a middle eastern spice with a tangy flavor and a red color. It is available in the spice section of many grocery stores and online.


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