Adapted from Gwynnie www.goop.com
Eat as is or serve with leftover roast chicken and a handful of tortilla chips – preferably the more ‘natural’ ones i.e. not Doritos!
1 can of sweetcorn
1 crunchy lettuce e.g. romaine, finely shredded
2 handfuls kale, washed with tough stems removed
1 can cooked black beans, rinsed
2 tomatoes or 10 cherry tomatoes chopped/halved
4 spring onions, white and light green parts, sliced thin
1 avocado, diced
1/4 cup roughly chopped coriander
2-3 tablespoons toasted pumpkin and / or sunflower seeds
1/2 cup greek yogurt
1/4 cup coriander
2 spring onions, white and light green parts only, roughly chopped
1/4 cup freshly squeezed lime juice
5 slices of green jalapeno from a jar, seeds removed
1/2 cup extra virgin olive oil
1/2 tsp course sea salt
1 tbsp honey or agave
Combine dressing ingredients in a powerful blender and blitz until smooth.
Combine all salad ingredients and serve with dressing.
You could also add some roasted red peppers (from a jar) and a sprinkle of feta cheese,