Warm Mexican Avocado Salad

19 June 2019

Recipe by Sally Bee, our culinary expert.  Sally is all about healthy food that tastes amazing!

INGREDIENTS

Mexican Spice Mix
1 tsp chilli powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 tsp ground cumin
Freshly ground black pepper
Sprinkle of LoSalt

Warm Salad
1 tbsp olive oil
1 cup cooked quinoa
1 cup cooked brown rice
1 avocado, chopped
1 cup sweetcorn
12 cherry tomatoes, halved
½ tin black beans, drained and rinsed
handful chopped parsley
juice of 1 lemon

METHOD

1. To start, mix all the spices, black pepper and a sprinkle of LoSalt together in a large frying pan, heat the olive oil and add the spice mix.
2. Now toss in the sweetcorn, cherry tomatoes and black beans.
3. Cook on a high heat for 4-5 minutes.
4. Add the chopped avocado and stir through gently, so as not to break up.
5. Warm through for a further 3 minutes.
6. Meanwhile add the cooked quinoa, rice, chopped parsley and lemon juice to a large bowl.
7. Now add the cooked ingredients and mix well.
8. Serve in a large bowl to share.

SERVES 2