Chopped Mexican Salad

Chopped Mexican Salad

Gluten Free | Vegan | Nut Free
Serves 1

Ingredients:

• 1 cup cos lettuce, roughly chopped

• ¾ cup cooked red kidney beans (½ can)

• ½ tomato, diced

• ¼ red capsicum, diced

• ¼ small red onion, diced

• ⅓ avocado, diced

• 1 tbsp pepitas (pumpkin seeds)

• Optional: 2 tbsp fresh coriander, roughly torn

Dressing:

• ½ tbsp extra virgin olive oil

• ½ lime, juiced

• ½ tsp ground cumin

• Salt and pepper, to taste

Method:

1. Combine the lettuce, red kidney beans, tomato, capsicum, red onion, avocado and coriander in a bowl.

2. Drizzle over the olive oil and lime juice. Sprinkle with cumin and season with salt and pepper.

3. Stir to combine and serve.