Summer Salad with Dressing and Feta
Summer Salad with Dressing and Feta is a vibrant medley of black beans, spinach, mango, and avocado topped with a zesty herb-lime dressing and crumbled feta. Refreshing and nutrient-rich, it’s the perfect warm-weather dish for gatherings or light meals—easy to prepare and bursting with flavor.
Servings & Time
Servings: 4
Preparation: 10 minutes
Ready: 10 minutes
Ingredients
Salad
- 400 g black beans, drained
- 2 generous handfuls baby spinach, chopped roughly
- 500 g heritage tomatoes, chopped into large chunks
- Half a cucumber, halved lengthways, seeds removed
- 1 mango, peeled and chopped into chunks
- 1 large red onion, halved and finely sliced
- 6-8 radishes, sliced
- 2 avocados, peeled and sliced
- 100 g crumbled feta
Dressing
- large bunch mint
- small bunch coriander
- small bunch basil
- 1 fat green chili, deseeded and chopped
- 1 small garlic clove
- 100 ml extra virgin olive oil
- 2 limes, zested and juiced
- 2 tbsp white wine vinegar
- 2 tsp honey
Directions
- Blend all dressing ingredients in a food processor. This can be done up to 24 hours before serving.
- Scatter the baby spinach and beans first on a large serving platter. Then arrange the remaining ingredients (tomatoes, cucumber, mango, onion, and radishes) on top. Directly before serving, top the salad with avocados, feta, any remaining herbs, and your homemade dressing.