This recipe outlines a vibrant salad made with romaine, rucola, avocado, tomato, red onion, and beans, dressed with a zesty mixture of olive oil, chili oil, sugar, chili powder, garlic, and white wine vinegar. Fresh parsley adds flavor, making it a wholesome, easy-to-prepare dish.
Ingredients for Beans, avocado and Tomato Salad
Bunch of romaine lettuce
A mix of rucola and leaf lettuce
1 ripe Avocado
Juice of half a lemon
1 Tomato
1 Red Onion
1 tin of Cannellini beans (or any other beans you like)
A small bunch of fresh parsley
Olive oil
Ingredients for the dressing
Olive oil
Chilli oil
Pinch of sugar
Pinch chilli powder
1 Garlic clove finely chopped
A dash if white wine vinegar
Equipment
Large mixing bowl
Plastic container
Small bowl
Whisker
Knife
Chopping board
Method
Prepare a large mixing bowl. Wash and drain all of the lettuce thoroughly and place in bowl.
Slice avocado into quarters and place in a separate container, add lemon juice so it retains its nice colour.
Cut tomato into quarters, remove seeds and slice. Place in another container.
Peel and slice the red onion, add it to the tomato container.
Rinse beans and drain well. Chop parsley and add it to beans together with some olive oil. Give a good mix.
Prepare the dressing by combining all ingredients together and give a good stir. Leave on the side until you are ready to eat the salad.
Start plating by making a bed of the mixed lettuce, topped up with the tomatoes and onions, avocados and beans. Garnish with parsley and pour dressing all over.
