10 mins beans and avocado salad bowl
This plant-based bean and avocado salad is one you will adopt and make over and over again. Perfect as a lunch prepped ahead for a couple of days, where you can add a different source of extra protein (boiled egg, feta cheese, leftover roast chicken, poached salmon). It is also a fab salad to make to work alongside those summer BBQs we are all looking forward to!
Bonus, it’s super quick and made from everyday affordable ingredients!
ingredients
serves 4 as a starter or 2 for lunch
1 tin butter beans, rinsed and drained
1 tin cannelloni beans, rinsed and drained
1 green pepper, chopped
1/2 red onion, chopped
2 large handful baby spinach
1 large handful of fresh parsley
1 avocado, peeled and sliced
Olive oil, salt & black pepper
A splash of Apple Cider Vinegar
Squeeze of half a lemon
Optional: a sprinkle of ground spice of choice. Sumac is lovely or ground cumin
method
Prep time: 10mins
Mix all ingredients together in a large bowl and toss
For extra protein, always needed in my case, I like to add some tined tuna, leftover chicken, or some tinned sardines or mackerel.
the health boost tip
Beans and pulses are a good plant based protein source. They are also a good staple in a healthy diet due to the fibre content. Parsley, peppers and red onions are good sources of Vitamin C.
Download a printable version here
