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Healthy Summer Salad

Serves 6: Prep 10 mins


400g Tin Black Beans, drained

2 Large Handfuls Baby Spinach Leaves, roughly chopped

500g Heritage Tomatoes, chopped into large chunks

1/2 Cucumber, cut lengthways, seeds scooped out and sliced on an angle

1 Peach or Nectarine, cut into chunks

1 Large Red Onion, halved and finely sliced

6-8 radishes, sliced

2 Avocados, peeled & sliced

100g Feta, crumbled

Handful of herbs reserved from the dressing

For The Dressing

Bunch of Mint

Bunch Coriander

Small bunch Basil

1 Green Chilli, deseeded & chopped

1 Garlic Clove

100ml Rapeseed Oil

2 Limes, zested & juiced

2 tbsp White Wine Vinegar

2 tsp Local Honey


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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