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Ingredients
- kidney beans 400g tin, rinsed and drained
- green beans 100g, blanched and cut into 3cm pieces
- long-stemmed broccoli 200g, chopped into small pieces and blanched
- avocado 1 small, peeled and diced
- celery 2 stalks, sliced
- red onion 1/2, finely chopped
- baby watercress a good handful
- red wine vinegar 2 tbsp
- Dijon mustard 1 tsp
- olive oil 3 tbsp
- crusty bread to serve
Method
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Step 1
Put the first 7 ingredients in a bowl. Whisk the vinegar and mustard together then whisk in the olive oil and season. Add to the salad, toss everything together and serve with crusty bread.
Watch our 20-second video for the easiest way to stone an avocado...
Nutritional Information
- Kcals 231
- Fat 14.2g
- Saturates 2.4g
- Carbs 13.3g
- Fibre 9.5g
- Protein 7.7g
- Salt 0.2g