Mixed Pulses & Baby Spinach Salad With Avocado Dressing
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 20minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
For the avocado dressing
- 1 ripe avocado
- 1teaspoons Dijon mustard
- 1 lemon, juice only
- 1teaspoons clear honey
- 1teaspoons Tabasco sauce
- 4tablespoons extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- 150grams baby spinach
- 1 large large carrot, coarsely grated
- 150grams medium vine tomatoes, quartered
- 1 small red capsicum, deseeded and thinly sliced
- 1 can mixed beans, drained
- 100grams can chickpeas, drained
- 2tablespoons pumpkin seeds, lightly toasted
Nutrition per serving
1980kJ / 472Cal
1980 Kilojoules or 472 Calories
23% of daily energy intake*
Protein
14.8grams
Fat
29.2grams
Carbs
38.8grams
Sugars
6.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Mix the baby spinach leaves and carrot together and place onto a wide salad platter or into a large bowl.
Step 2 of 4
Add the tomatoes and capsicum slices and scatter over the mixed beans, chickpeas and toasted pumpkin seeds.
Step 3 of 4
Halve the avocado and remove the stone. Scoop the flesh into a food processor and add the mustard, lemon juice, honey and Tabasco sauce. Blend until smooth then, with the motor still running, gradually pour in the oil and 2-3 tablespoons warm water. Season to taste.
Step 4 of 4
Drizzle the dressing over the salad and serve immediately.
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