
By Andy Smith
Epic summer salad
2 steps
Prep:20min
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
Updated at: Sat, 30 Dec 2023 11:40:33 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories365.7 kcal (18%)
Total Fat25.8 g (37%)
Carbs27.6 g (11%)
Sugars11.5 g (13%)
Protein9.3 g (19%)
Sodium375.3 mg (19%)
Fiber9.4 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

2 tsphoney

2 Tbspwhite wine vinegar

2limes
zested and juiced

100mlextra virgin olive oil
or rapeseed oil

1garlic clove
small

1green chilli
fat, deseeded and chopped

basil
small

mint
large

coriander
small

400gblack beans
drained

2 handfulsbaby spinach leaves
large, roughly chopped

500gheritage tomatoes
chopped into large chunks

0.5cucumber
halved lengthways, seeds scooped out and sliced on an angle

1mango
peeled and chopped into chunks

1red onion
large, halved and finely sliced

6radishes
sliced

2avocados
peeled and sliced

100gfeta crumbled

herbs
reserved from the dressing
Instructions
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.










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