Epic summer salad served in a large bowl

Epic summer salad

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(37 ratings)

Prep: 10 mins


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


  • 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



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

  • 2 avocados, peeled and sliced



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

  • 100g feta, crumbled



    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



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

  • small bunch coriander
  • small bunch basil



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

  • 1 fat green chilli, deseeded and chopped



    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



    The same shape, but smaller than…

  • 2 tbsp white wine vinegar
  • 2 tsp honey



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


  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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Norah McKeown's picture
Norah McKeown
1st Jul, 2020
It took a lot longer than 10 minutes but it was worth it.
18th Jun, 2020
I agree that it does take longer to prepare than 10 minutes but is worth the effort. This is a really lovely, flavourful salad. The dressing is light and not too overpowering. Highly recommend.
Joanna Corless's picture
Joanna Corless
18th May, 2020
Really nice salad, the flavours go together so well. I just had it as a main course on its own and it didn't need anything else. It took me much longer than 10 minutes to make though!
28th May, 2019
This salad is delicious! I would highly recommend. However I don’t see how anyone can make it in 10 minutes. It took me 35 minutes of chopping etc to assemble- you could perhaps save 5 minutes by doing the dressing in advance.
5th Aug, 2018
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.
Maddison Lawrence's picture
Maddison Lawrence
30th Jun, 2019
Could you make this dressing in advance? And if so how long would it keep?
goodfoodteam's picture
30th Jun, 2019
Thanks for your question. As it contains fresh herbs, we think this dressing remains at its best for up to 24 hours. Keep it in a sealed jar or container in the fridge.
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