Special Diet

Mixed Pulses and Baby Spinach Salad with Avocado Dressing

cook 20 mins
  • 150 g (5 oz) baby spinach
  • 1 large carrot, coarsely grated
  • 150 g (5 oz) medium vine tomatoes, quartered
  • 1 small red pepper, deseeded and thinly sliced
  • 1 x 400 g (13 oz) can mixed beans, drained
  • 100 g (3 1/2 oz) can chickpeas, drained
  • 2 tablespoons pumpkin seeds, lightly toasted
  • 1 ripe avocado
  • 1 teaspoon Dijon mustard
  • juice of 1 lemon
  • 1 teaspoon clear honey
  • dash of Tabasco sauce
  • 4 tablespoons extra virgin olive oil
  • salt and pepper
  • Mix the baby spinach leaves and carrot together and place onto a wide salad platter or into a large bowl.
  • Add the tomatoes and pepper slices and scatter over the mixed beans, chickpeas and toasted pumpkin seeds.
  • 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.
  • Drizzle the dressing over the salad and serve immediately.
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