By Emily Harper

A delicious lunch that’s full of bright flavor.


Time: 60 min.

Servings: 5-6 cups


  • 1 head butter lettuce; leaves removed
  • 2 cups Brami Sea Salt and Vinegar Lupini Beans
  • 1 shallot; minced
  • ¼ cup parsley; chopped
  • 2 tbsp cilantro; chopped
  • 3 hearts of palm; halved and sliced
  • 2 tbsp rice vinegar
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 1 tsp red pepper flakes



  • ½ cup greek yogurt
  • 2 tbsp mayonnaise
  • ½ avocado
  • ¼ cup roasted cashews
  • ½ lemon; juiced
  • ¼ cup rice vinegar
  • ½ cup parsley
  • ¼ cup dill
  • ¼ cup cilantro
  • ¼ cup basil
  • 1 jalapeno; seeded
  • 2 scallions; chopped
  • 1 clove garlic
  • ½ tbsp nutritional yeast
  • 2 tbsp olive oil



  1. In a bowl, stir together the lupini beans, parsley, cilantro, shallot, and hearts of palm.
  2. In a separate small bowl, whisk together the rice vinegar, olive oil, salt, black pepper, and red pepper flakes. Stir the dressing into the bean mixture until evenly combined. Cover and refrigerate for at least 1 hour.
  3. Meanwhile, add the greek yogurt, mayonnaise, avocado, cashews, lemon juice, and rice vinegar to a food processor. Blend until smooth.
  4. Add the remaining ingredients to the food processor, except for the olive oil and blend until as smooth as possible. Stream in the olive oil until the mixture is creamy and combined. You may need a little more or less olive oil depending on your desired consistency.
  5. Scoop your desired amount of bean mixture into a lettuce cup and top with the green goddess dressing.

Multi-Serve (5.3oz) / 8 Pouches

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