Guacamole Salad
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 240g canned black beans
- 1 teaspoon hot smoked paprika
- 1 teaspoon olive oil
- pinch of sea salt
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Preparation
Step 1
Preheat oven to 210°C / 190°C fan / 410°F.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
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