Saladsdeliciouslyella
Guacamole Salad
Guaranteed to please a crowd, this salad is perfect for a summer barbecue or picnic. It's fresh and vibrant, but also indulgent and satisfying thanks to the crunchy tortillas and creamy avocado dressing.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●blender
- ●food processor
📝 Preparation Steps
1
Preheat oven to 210°C / 190°C fan / 410°F.
2
Drain the tin of black beans and spread out onto a baking tray lined with kitchen roll. Place another piece of kitchen roll on top and lightly press down; the drier the beans, the crispier they’ll be. When dry, pour the beans into a bowl, drizzle over the olive oil and sprinkle over the paprika. Toss to coat and spread out onto a baking tray. Sprinkle with salt and place in the oven for ⏱️ 20 minutes, stirring halfway through. Remove from the oven and allow to cool.
black beans8.5 ozolive oil1 teaspoon
3
Place the chopped corn tortillas onto a baking tray, rub with olive oil and sprinkle with salt. Place into the oven with the black beans for the final ⏱️ 15 minutes of cooking.
olive oil1 teaspoonblack beans8.5 oz
4
Place the red onion and lime juice into a small bowl, toss to coat and add the chopped tomatoes, avocado, coriander and chopped chilli. Add salt to taste.
5
For the dressing, place the chopped avocado, coriander, lime juice and plant-based milk into a food processor or blender. Blitz until smooth and creamy; add salt to taste.
6
To serve, place the shredded lettuce onto the base of a large serving platter. Dollop with the creamy avocado dressing. Top with the chopped onions, tomatoes, avocado, coriander and chilli. Scatter over the crispy black beans and finish with half of the tortilla chips, reserving the other half for garnish with each bowl. Eat immediately.
black beans8.5 oz
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