Mexican Salad with Avocado – or, Maybe, Guacamole Salad with Red Beans?
When I was making this salad for the first time, I was thinking how I should name it. In the end, I called it Mexican Salad with Avocado. But in truth, I could also call it Guacamole Salad. Why? Because I used for it more or less the same ingredients as the ones required to make this well-known dip. However – to make it more filling so that it can be a proper, nutritious lunch with vegetarian proteins – I also added red beans.
Another reason why this salad makes a great lunch option is its short preparation time. Even if you don’t have any ingredients prepared earlier, the whole process of peeling, cutting chopping and mixing shouldn’t take more than 15 minutes. Isn’t that a great solution for a healthy vegan/vegetarian lunch if you’re running short on time?
I know that having salads is more associated with spring and summer. Simply, the majority of us prefer to have something light to eat when it is hot outside. But Mexican Salad with Avocado is still a good option for autumn or even winter. I am sure the addition of red chillies (the amount of which you can adjust to your liking) will warm you up even on a cold day. And the freshness of the tomatoes and avocados, as well as the fragrance of coriander, will serve as a reminder of warm summer. And this hopefully will make some miserable and gloomy winter days brighter and more bearable.
P.S. This salad also works very well as a starter for a Mexican themed dinner party. If you would like to pair it with e.g. Vegetarian Chilli Con Carne, you can omit the red beans; the salad will still taste great.
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Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to receiving your feedback after you try them.