A vibrant and refreshing vegetarian salad packed with crisp jicama, fresh greens, a zesty black bean and tomato salsa, all brought together with a creamy avocado-lime dressing.

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 0 minutes

Ingredients

• 1 ripe avocado
• 125 millilitres sour cream
• 3 tablespoons fresh lime juice
• 1 clove (peeled) garlic
• 1 teaspoon maldon salt
• to taste black pepper
• approx. 500 grams (peeled and cut into 5mm matchsticks) jicama
• 125 grams shredded cos lettuce
• 2 (finely shredded) spring onions
• 1 handful (finely chopped) fresh coriander
• 1 x 425 grams can (rinsed and drained) black beans (canned)
• 2 (deseeded and roughly chopped) tomatoes
• 75 grams (roughly chopped) pickled red jalapeno peppers
• 1 tablespoon fresh lime juice (for salsa)
• 1 teaspoon maldon salt (for salsa)

Instructions

1. Prepare the Dressing: In a blender or food processor, combine the avocado, sour cream, 3 tablespoons lime juice, peeled garlic clove, 1 teaspoon maldon salt, and a pinch of black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
2. Prepare the Black Bean Salsa: In a medium bowl, combine the rinsed and drained black beans, deseeded and chopped tomatoes, chopped pickled red jalapeno peppers, 1 tablespoon fresh lime juice, and 1 teaspoon maldon salt. Stir gently to combine.
3. Assemble the Salad: In a large salad bowl, combine the jicama matchsticks, shredded cos lettuce, finely shredded spring onions, and finely chopped fresh coriander.
4. Dress and Serve: Pour the creamy avocado-lime dressing over the salad ingredients. Toss gently to coat everything evenly. Serve immediately, topped with spoonfuls of the spicy black bean salsa.