30 ml (2 tbsp) lemon juice
60 ml (4 tbsp) vegetable oil
10 ml (2 tsp) french mustard
salt and freshly ground pepper
1.25 ml (1/4 tsp) caster sugar
2 ripe avocados
432 g (15 1/4 oz) can red kidney beans, drained
shredded lettuce
french bread, to serve
60 ml (4 tbsp) vegetable oil
10 ml (2 tsp) french mustard
salt and freshly ground pepper
1.25 ml (1/4 tsp) caster sugar
2 ripe avocados
432 g (15 1/4 oz) can red kidney beans, drained
shredded lettuce
french bread, to serve
method
1. Put the lemon juice, oil, mustard, seasoning and sugar into a bowl and whisk well together.
2. Halve the avocados and remove the stones. Skin and slice into small pieces. Immediately stir the avocado gently through the dressing until well coated.
3. Stir the beans gently into the avocado mixture. Cover tightly with cling film and refrigerate for 2 hours.
4. Give the salad a gentle stir. Arrange on small plates lined with shredded lettuce. Serve with French bread.
2. Halve the avocados and remove the stones. Skin and slice into small pieces. Immediately stir the avocado gently through the dressing until well coated.
3. Stir the beans gently into the avocado mixture. Cover tightly with cling film and refrigerate for 2 hours.
4. Give the salad a gentle stir. Arrange on small plates lined with shredded lettuce. Serve with French bread.
serving amount
serves 6
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