This bright vibrant salad is a textural delight. It’s got both chopped avocado in the salad and is blitzed through the sauce too to bring an extra creamy element. This guacamole salad is a crowd pleaser and perfect for any gathering.
SERVES 2 - 4
TIME 30 minutes
For the crispy black beans:
1 teaspoon olive oil
1 x 400g tin black beans, drained & rinsed
1 teaspoon hot smoked paprika
For the salad:
2 little gem lettuces, leaves
1 small red onion, finely chopped
200g cherry tomatoes, halved
1 avocado, cut into bite-sized pieces
1 small bunch coriander, finely sliced
2 red chilli, deseeded & finely chopped
2 lime, juiced
Handful of crackers or tortillas
For the creamy avocado dressing:
1 avocado, chopped into 1cm / ½” pieces
25g coriander, roughly chopped + extra to serve
1 lime, juiced
125ml almond milk or any other plant-based milk
Add the oil into a frying pan over a medium heat and add in the black beans, paprika and fry for 5 minutes until softened slightly. Season to taste.
Lay the salad leaves on the bottom of a platter or plate and top with the onion, tomatoes, avocado, coriander, chilli, lime and crackers.
To make the sauce blitz everything together in a blender and season to taste.
Pour over the sauce and top with some extra herbs to serve.
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