Vegan Summer Salad
- Prep Time: 15 mins
- Cooking Time: N/A
- Serves: 4
- Difficulty: Easy
This is a great salad that looks and tastes amazing and is packed with nutrients, including lots of healthy fats. With protein and more than one third of your daily fibre requirement, it is surprisingly filling too.
Ingredients
This is a brilliantly vibrant and healthy summer salad that is bursting with flavour and delivers a little kick. It also goes very nicely with a cheeky G&T on the veranda!
- 2 limes
- 2 medium avocados, skin and stone removed, sliced
- 240g butter beans from a can, rinsed and drained
- 1 whole cantaloupe melon, skin and seeds removed, sliced
- 2 shallots, finely chopped
- 1 tablespoon agave nectar
- 1 tablespoon pumpkin seeds*
- ½ tablespoon golden flaxseeds*
- 2 tablespoon jalapeños, finely chopped
- Handful of fresh mint, roughly chopped
- 3 tablespoons olive oil
Ingredient Notes
*If you don’t have pumpkin or golden flax seeds, pick your favourite alternatives.
Method
- Start with the dressing: combine the juice of one of the limes with the olive oil, chopped shallots and jalapeños and agave nectar in a pestle and mortar and give it a good pummelling. Put to one side.
- Share the slices of melon and avocado between your dishes, pour over a third of the dressing
- Put the butter beans, seeds and half the mint in a bowl, pour over around a third of the dressing and stir until the beans are covered.
- Share the beans between the dishes, pour over the remaining dressing and sprinkle over the rest of the chopped mint and a little salt and pepper to taste.