Mixed bean salad

This is a great tasting, light and fresh salad packed full of nutrients and flavour. Each plate counts as 5 portions of fruit and veg to make it easy to reach your 10 a day.


1 cup of spinach 1 cup of chopped celery 1 large tomato sliced 1/2 an orange bell pepper sliced 1/2 an avocado 50g of roasted and salted mixed beans 1 table spoon of gluten and dairy free tomato pesto

Equipment: 1 Seive 1 sharp vegetable knife 1 table spoon Measuring cups

Instructions: 1. Take your spinach and measure out one cup. Then place in the Seive and rinse under cold water and add it to your plate. 2. Next take your 1 cup of celery and chop it up into small strips and add it to the plate. Include the leaves as well for extra flavour and vitamins. 3. Take your sharp knife and Alice up your tomato and orange bell pepper and add them to your plate. 4. For the final time use your knife to slice your avocado in half and add half to the plate. 5. Now weigh out 50g of your roasted beans and sprinkle them over the salad. 6. Finally take a tablespoon of your gluten and dairy free pesto and add it to the dish to garnish.

Serves 1.

Great for a light but filling lunch on a sunny day, and a great way to add some colour to your week.

#recipebook #veganfood #nutrition #vegan #lunch #salad #fruit #veg #tastyveganfood #foodblog #cooking

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