I freakin’ love this salad! This is one of those versatile dishes that always turn out well.
The options for ingredients are infinite. You can have it on its own, as a starter, or as a side dish. You can have it for lunch, dinner, or even a cheeky snack. You can add other ingredients and I never get bored of it. And sometimes I also put it in a Tupperware and take it to the office, where it comes into its own, up against so many tedious Pret sandwiches!
Ready in: 15 minutes
Serves: 4
Level: Easy
Ingredients:
- 300g beetroot couscous (you can find them here)
- 2 avocados
- 200g black olives
- 1 yellow pepper
- 250g of canned beans in water (you can find them here)
- A handful of fresh spinach leaves
- Dressing: 1 tbsp olive oil, 1 tbsp balsamic vinegar, a pinch of Himalayan salt and a pinch of freshly ground Sichuan pepper
Method:
- Place the beetroot couscous in a large bowl, we will be adding all the ingredients to it!
- De-seed and chop the yellow pepper and add to the beetroot couscous.
- Chop the black olives and add to the beetroot couscous.
- Take the beans out of the jar/tin and rinse them in cold water.
- On a plate, put a layer of beans and then add the couscous mix.
- Peel, de-stone and chop the avocado and add it on top.
- Then add the fresh spinach leaves.
- For the dressing, in a small bowl, mix the olive oil, balsamic vinegar, Himalayan salt and Sichuan pepper and dress the salad.
This salad is very quick and easy to make. It’s so colorful it catches everyone’s eye, and it always surprises me how tasty it is, so it’s a recipe for success!
Bon Appétit mes amis!