Vege Summer Salad
Bursting with bold colors and vibrant flavors, this no-cook salad is the ultimate showstopper for BBQs, picnics, or summer buffets. It’s hearty, fresh, and packed with a mix of textures from creamy avocado to crunchy radish—perfect as a standalone dish or alongside grilled lamb kebabs.
Ingredients
For the Salad:
400g black beans, drained
2 large handfuls baby spinach leaves, roughly chopped
500g heritage tomatoes, chopped into large chunks
½ cucumber, halved lengthwise, seeds removed, sliced on an angle
1 mango, peeled and diced into chunks
1 large red onion, halved and thinly sliced
6–8 radishes, thinly sliced
2 avocados, peeled and sliced
100g feta cheese, crumbled
Handful of fresh herbs (from dressing), reserved for garnish
For the Herb Dressing:
1 large bunch mint
1 small bunch coriander
1 small bunch basil
1 fat green chilli, deseeded and chopped
1 small garlic clove
100ml extra virgin olive oil or rapeseed oil
2 limes, zested and juiced
2 tbsp white wine vinegar
2 tsp honey
Instructions
Step 1: Prepare the Dressing
In a food processor, blend the herbs, chilli, garlic, oil, lime zest and juice, vinegar, and honey until smooth. Alternatively, finely chop the ingredients and whisk them together. Reserve a few herb leaves for topping the salad. The dressing can be made up to 24 hours in advance.
Step 2: Assemble the Salad
On a large serving platter, scatter the black beans and chopped spinach. Artfully arrange the tomatoes, cucumber, mango, onion, and radishes on top. Gently toss everything together with clean hands.
Finish by adding the avocado slices, crumbled feta, and the reserved herb leaves. Serve the dressing on the side or drizzle over just before serving.
- Pro Tip
For added crunch and a hint of saltiness, sprinkle roasted pumpkin seeds or crushed pistachios over the top just before serving. It adds an extra layer of texture and flavor that guests will love!
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