Avocado and Red Bean Salad
- Preparation Time10 mins
- Serves6
- DifficultyEasy
2 bags of mixed salad leaves (wild rocket, baby spinach, mizuna, watercress leaves)
1/2 cucumber, sliced into long thin ribbons using a vegetable peeler
400g can red kidney beans, liquid drained and rinsed
150g black pepper feta cheese, cubed
3 firm and ripe avocados, cubed
1/2 lemon
For the dressing
125ml balsamic vinegar
1 tsp honey
80ml extra virgin olive oil
Salt and pepper to taste
Pour the salad leaves onto a large serving platter.
Top with the kidney beans, feta and avocado.
Fold the ribbons of cucumber into a concertina shape and tuck in amongst the other salad ingredients.
Squeeze some of the lemon juice into the avocado to prevent it from turning brown.
Mix the dressing ingredients together and drizzle over the salad just before serving.
