Crunchy veg and bean salad with a herby lime dressing

Here’s a tasty and healthy salad from Roots Kitchen, a boutique catering company in Cork city that has a passion for sourcing local ingredients.

They’ve used the ingredients below but this salad is great for using up veggie/herbs in the fridge so don’t be afraid to experiment!

Ingredients:

-1 can kidney beans drained and rinsed

- 4 scallions sliced

- 2 tomatos sliced

-1 cucumber deeded and diced chunky

-1 avocado diced

-1 head of baby gem lettuce sliced

- 4 radish diced

Dressing:

- 1/2 pack mint

- 1/2 pack coriander

- 2 tbsp of herb infused vinegar or any vinegar

-1 garlic clove

-100ml of olive or rapeseed oil

- Zest and juice of 2 limes

- 1 tbsp of agave or honey

Method:

To make the dressing, add all ingredients to a food processor or blender and blend until it’s lovely and green and vibrant. (This dressing makes a good amount you can hold back half if you want to make a smaller salad and it’ll keep in the fridge for 3 days)

Add the dressing to a big bowl, put in all your chopped veggies and toss. We had this salad with piri piri style chicken and it was great for cooking down the spice.