Avocado and Bean Salad on Toasted Pitta

SALAD

Here is a quick summer salad that is very filling and could also be used for your lunch box. It is also a great idea for party food, as people can mix and match with different dips. 

Easy on tummy: very

Budget: medium

Dairy free, Gluten free

Preparation: 10-15 min  ›  Cook: 20 min 

Ingredients:

• 2 tbsp olive oil
• 2 ripe avocados
• 1 lime, squeezed
• 3 salad onions / alternatively 2 shallots
• 4 large tomatoes/10 cherry tomatoes
• 1/4 red chilli
• 2 garlic cloves
• 1 can of red kidney beans (400g)
• 2 handfulls of watercress
• 4-5 pitta breads
• black pepper to garnish

Method of preparation:

Chop the avocados in half, de-stone them and dice them in 1x1 cm cubes. Chop finely the spring onions, tomatoes, chilli, 1 garlic clove and add in a large bowl with the avocados and the squeezed lime. This mixture will create a guacamole-like substance that you can add to the pittas.

Open the red kidney beans, drain well and rinse. In a separate bowl add the remaining olive oil, garlic and watercress and mix really well with the beans. 

You can now top your toasted pitta with the beans salad and the guacamole. You can choose which one goes on first, slightly like the clotted cream and jam debate!

I hope you enjoy this!