This is one easy healthiest salad, just perfect for quick weeknight dinners or even for a post workout snack. We can also replace rajma by chickpea, black beans or chawli. The protein content can be further increased by adding more variety of nuts or boiled egg pieces.
Prep time : 15 mins
Soaking time : 8-9 hrs
Cooking time : 30mins
|Rajma (soaked and boiled)||60g, ¼ cup|
|Tomato (finely chopped)||100g, 1 medium|
|Jalapeno Pepper (seeded & finely chopped)||10g, 1/2 n|
|Spring Onion (thinly sliced)||10g, 1 small|
|Avocado (pitted, peeled and diced)||50g, 1/3 med|
|Fresh Coriander leaves (chopped)||½ tbsp. 1g|
|Walnuts, roughly chopped||1 tbsp. 7g|
|Pink salt||To taste|
|Lime juice||1½ tbsp.|
|Extra Virgin olive oil||½ tbsp.|
|Grated Lime zest||½ tbsp|
|Organic Honey||½ tbsp|
|Chilli flakes||1 pinch|
For the dressing
Whisk together oil, lime zest, lime juice, honey, chilli flakes and pepper.
In a large bowl, combine boiled rajma, tomatoes, jalapeño pepper and onion. Add the dressing and toss to coat. Cover and refrigerate for 1 hour.
To serve, stir in avocado and sprinkle some coriander.
Did you know? The fat in avocados is largely monounsaturated, which actually benefits your body and your heart in particular. Of the 22.5g fat in 1 whole small 150g avocado, 2.5 g is saturated, 2.5 g is polyunsaturated, and 15g is monounsaturated.
Tip- Add the dressing just before serving and serve immediately to enjoy the crunch of the veggies and nuts.
Nutritive value /serve