Avocado bean salad with grapes

Total time 25 mins

20 mins preparation time

5 mins cooking time

Sweet grapes, creamy avocado and tender broad beans meet crunchy walnuts in this vibrant summer salad, finished with bold chimichurri sauce—delicious on its own or as a side for lunch or grilled meals.

Ingredients

2 portion(s)

300 g

broad beans

avocado

300 g

red grapes

50 g

walnuts

100 g

lamb’s lettuce

 ½ bunch

fresh mint

1 bunch

fresh parsley

sprigs fresh oregano

garlic clove

chilli pepper

3 tbsp

olive oil

2 tbsp

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

1 tbsp

apple cider vinegar

Nutritional facts (per portion):2,892 kJ / 691 kcal

44.3 gFat

22.5 gProtein

65 gCarbohydrates

Preparation

Step 1

300 g broad beans – 1  avocado

Cook the broad beans briefly until tender but still firm, then peel off the skins. Slice the avocado.

Step 2

300 g red grapes – 50 g walnuts – 100 g lamb’s lettuce –  ½ bunch fresh mint –  ½ bunch fresh parsley – 1  sprig fresh oregano

In a bowl, combine the avocado, beans, grapes, walnuts, lamb’s lettuce and herbs.

Step 3

1  garlic clove –  ½  chilli pepper –  ½ bunch fresh parsley – 1  sprig fresh oregano – 3 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tbsp apple cider vinegar

Finely chop the garlic, chilli pepper and herbs. Mix with the olive oil, Kikkoman Gluten free Soy Sauce and apple cider vinegar. Drizzle the chimichurri sauce over the salad.

Recipe-ID: 1580

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