Avocado & Mixed Bean Salad

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quantities for different serving sizes

A very flexible recipe, feel free to halve, double or triple.

prepare ahead?

Will keep in the fridge for a day or so, although the avocado will start to brown if you leave it too long.

variations for dietary requirements & fun

carnivore – some finely chopped crisp bacon would be lovely in place of the nuts.

nut-free – just leave the almonds out or replace with some chopped celery for crunch.

troubleshooting guide

too bland – Season with salt & pepper and more vinegar.

too dry – Toss in some more olive oil.

brown avocado – just scoop out any icky bits and discard.

serving suggestions

Great on its own. Or would make a lovely side salad to steamed fish.

leftover potential

OK but the avocado will start to brown after a day or so. It’s still ok to eat but it doesn’t look very good.

related links

nil

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avocado & mixed bean salad recipe
serves 2

2 tablespoons sherry vinegar
1 can mixed beans (400g / 14oz), drained
1 avocado
small handful raw almonds
small bunch chives, chopped
1. Combine vinegar with 2 tablespoons extra virgin olive oil. Season.
2. Toss in the drained beans.
3. Scoop the avocado into bight sized chunks and add to the bean mixture.
4. Toss in the almonds and sprinkle over the chopped chives.