Mexican avocado, bean & mango salad

Ingredients (serves 4 entrees or 2 mains)

• Zest of one lime
• Juice of two limes
• 3–4 spring onions, roughly chopped
• 2–3 tbsp chopped coriander
• 2–3 finely chopped chillies
• 2 cups cooked red or black beans
• 1 ripe avocado
• 1 head iceberg lettuce
• 1 ripe mango
• 2 handfuls cherry tomatoes, 
cut in half
• 1 red onion, peeled and sliced
• 4 tbsp pumpkin seeds, 
lightly roasted
• 2 tbsp honey
• 8 tbsp olive oil
• Salt

Method

Mix the lime zest with the lime juice, chopped chillies, honey and oil, and season with salt.

Cut the avocado in half, lengthwise, and then cut into one-centimetre cubes and set aside.

Cut the mango cheeks off the stone, peel them and cut them into similar sized cubes.

Break the iceberg lettuce into mouth-sized pieces.

Place all the ingredients into a bowl and drizzle the dressing over it and mix it all well through. Plate it in a salad bowl.

Photo credit: Trupp Cooking School