Mexican Salad Bowl

SERVES 4

READY IN 30 MINUTES

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Save this one for later!

From the moment I first made this recipe, it quickly became a lunchtime go-to.

Keeping it simple doesn’t mean you have to miss out on flavour or nutrients! I adore this salad dressing, paired with the crunch from the freshly chopped vegetables and the creamy avocado, it’s a winner.

I like to opt for Quinoa from time to time as not only is it a delicious gluten-free alternative, but it is also rich in antioxidants, a plant-based source of protein and high in fiber content. I also love that it stores well in an airtight container in the fridge, so what I’ll tend to do is cook a big batch as part of my Sunday Prep and add it to my salads or stir it through soups throughout my week.

The Recipe

Ingredients

Dressing:
3 tbsp of olive oil

1/2 lemon juiced

1 pinch oregano

1 garlic clive, minced

1 tsp of mustard

salt

Salad:

1 can of black beans, rinsed

100g cherry tomatoes

100g of quinoa

1 yellow pepper, cubed

1 red pepper, cubed

1 cucumber, cubed

1 avocado, sliced

150g of yogurt

100g of corn chips

Directions

Whisk the dressing together and add in the beans and stir well with some salt.

Next, rinse the quinoa and cook as per the instructions on the pack.

After, chop up the veggies before building your plates with the beans, yoghurt, quinoa and chips.

Dig in and ENJOY!