Epic summer salad served in a large bowl

Epic summer salad

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(4 ratings)

Prep: 10 mins

Easy

Serves 6

Perfect for BBQs and buffets, this is an assembly job of gorgeous ingredients – no cooking required. Serve it with lamb kebabs for an impressive summer feast

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal392
  • fat30g
  • saturates5g
  • carbs18g
  • sugars12g
  • fibre7g
  • protein8g
  • salt0.6g
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Ingredients

  • 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
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 avocados, peeled and sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • handful of herbs (reserved from the dressing)

For the dressing

  • large bunch mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch coriander
  • small bunch basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 fat green chilli, deseeded and chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 small garlic clove
  • 100ml extra virgin olive oil or rapeseed oil
  • 2 limes, zested and juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp white wine vinegar
  • 2 tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

Method

  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. 

  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.

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Comments, questions and tips

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lisacowie
5th Aug, 2018
5.05
Really lovely mix of flavours, the dressing tastes so fresh. I served it with slow cooked lamb and flat breads. Will be making it again.
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