I just had to share with you my latest “go to” lunch salad. It’s quick, easy and delicious. It’s also vegan & gluten-free but that’s not the point. The point is that I’ve had it for the past three days and I still love it. That is a record for me as I have an extremely short attention span when it comes to food. I get bored really quickly, I need new things all the time. So here it is my new favourite salad, until I get bored and find another one…..
Avocado Bean Salad with Lime, Cumin & Coriander Dressing
serves 1, vegan, gluten-free
- a big handful of rocket/mixed leaves
- 1 small avocado, stone removed and chopped
- the juice of 1/2 a lime
- 1o0 gr cooked red beans or pinto beans, drained & rinsed
- 1 spring onion/scallion, finely chopped
- 1 spring garlic, green parts, finely chopped
- 6 cherry tomatoes, halved or quartered
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/2 tsp dried oregano
- 1 or 2 tbsp extra virgin olive oil
- salt & black pepper
- a handful of sunflower seeds
- fresh coriander leaves
Put the salad leaves in a large bowl with the chopped avocado and squeeze the lime juice over the avocado to stop it turning brown. Add the rest of the ingredients apart from the sunflower seeds & coriander leaves and toss with your hands to coat everything evenly. Pile the salad into a bowl or large plate and top with the sunflower seeds & coriander leaves. Serve with an extra wedge of lime on the side if you like.
This would be really good with an ice cold bottle of lime wedged Coronita or even a classic Margarita…….Salut!
I have a fantastic recipe for the rest of the can of beans that I will post in the next few days , so save them. Get ready for South American Bean Cakes with Arepa Bun and Tomato Chilli Salsa…!!