I get so much praise when I bring out this salad for a social BBQ or dinner. What my guests don’t realise is just how easy it is to prepare this dish. Enjoy this as a meal in itself for lunch or as a side dish.
Use great quality sun dried tomatoes, olives and balsamic vinegar and you will be rewarded tenfold.
If you plan to have leftovers for the next day keep some salad aside without the dressing. Leave some of the dressing in the jar to use for next time. This is a great salad to take with you on the go.
This recipe takes just 20 minutes to throw together and serves 4.
2 x 400g cans of cannelini beans rinsed and drained
1 medium red onion finely chopped
⅔ cup drained semi dried tomatoes (or 100g)
½ cup pitted kalamata olives (or 75g)
12 cherry tomatoes halved
1 avocado sliced or cubed
1 bag of fresh salad leaves (or 150g)
1 clove garlic minced
1 tablespoon fresh oregano finely chopped
¼ cup balsamic vinegar (60ml)
¼ cup extra virgin olive oil
Seasoning to taste
1. Prepare the salad by combining the beans, onion, sun dried and fresh tomatoes and olives in a medium bowl.
2. Make the salad dressing by combining the ingredients in a screw jar and giving it a good shake.
3. Drizzle the dressing over the salad and gently combine.
4. Grab a serving dish and place your greens in. Add the dressed salad over the greens and finally top with avocado.
Find more delicious, nutritious recipes, healthy eating articles, courses and classes on Sharon’s website, Deliciously Allergy Free.