
Epic summer salad
- Cassie Best
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Serves 6
Easy
Prep: 10 mins
A star rating of 4.8 out of 5.269 ratingsRate
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Perfect for BBQs and buffets, our epic salad is an assembly job of gorgeous ingredients – no cooking required. Serve it with lamb kebabs for an impressive summer feast
Egg-free
Gluten-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400g black beans
drained
-
2 large handfuls baby spinach leaves
roughly chopped
-
500g heritage tomatoes
chopped into large chunks
-
½ cucumber
halved lengthways, seeds scooped out and sliced on an angle
-
1 mango
peeled and chopped into chunks
-
1 large red onion
halved and finely sliced
-
6-8 radishes
sliced
-
2 avocados
peeled and sliced
-
100g feta
crumbled
-
handful of herbs
(reserved from the dressing)
For the dressing
-
large bunch of mint
-
small bunch of coriander
-
small bunch of basil
-
1 fat green chilli
deseeded and chopped
-
1 small garlic clove
-
100ml extra virgin olive oil
or rapeseed oil
-
2 limes
zested and juiced
-
2 tbsp white wine vinegar
-
2 tsp honey
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Nutrition: Per serving
-
kcal392
-
fat30g
-
saturates5g
-
carbs18g
low
-
sugars12g
low
-
fibre7g
-
protein8g
-
salt0.6g
low
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Method
-
step 1
Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
-
step 2
Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.
Recipe from Good Food magazine, August 2018
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A star rating of 4.8 out of 5.269 ratings
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