Epic summer salad
Epic summer salad
Here's a delicious and easy to prepare summer salad recipe
Get inspired with this tasty and refreshing meal to cool you down on those hot summer days
Buhle Sibanyoni - Content & Community Manager22 September 2021 | 2 minute read
This salad is perfect for picnic's and braai's. It is easy to assemble and there is no cooking required. Impress your friends and family with this fresh, tasty take on a salad.
- 400g black beans, drained
- 2 large handfuls of 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
- 2 avocados, peeled and sliced
- a handful of herbs (reserved from the dressing)
For the dressing
- a small bunch of coriander
- 1 fat green chili, deseeded and chopped
- 100ml extra virgin olive oil or rapeseed oil
- 2 limes, zested and juiced
- 2 tbsp white wine vinegar
Make the dressing by blending all of the ingredients in a food processor (or chop them finely), saving a few herb leaves for the salad. You can make the dressing up to 24 hours before serving.
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 avocados, feta and herbs, and serve the dressing on the side.
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