- Heart Of Romaine Salad With Pico De Gallo & Avocado Dressing.jpg (36.13 KiB) Viewed 503 times
Preparation Time: 20 minutes
Cooking time: 10 minutes
Serves: 4
If served as four portions provides 504 cals, 48g fat (of which 8g saturates), 5g sugar and 0.9g salt per portion.
Ingredients
For the cherry tomato pico de gallo:
- 340g (12oz) cherry tomatoes, sliced into small rounds
- ½ small purple onion, chopped
- ⅓ cup loosely packed cilantro, chopped
- 1 jalapeno, deseeded and membranes removed, finely chopped
- 2 cloves garlic, pressed or minced
- 2 tsp white wine vinegar
- ½ tsp olive oil
- ⅛ tsp fine grain sea salt
For the creamy avocado cilantro dressing:
- 1 large avocado, halved and pitted
- 2 limes, juiced
- ⅓ cup cilantro leaves
- ¼ tsp red pepper flakes
- ¼ tsp salt
- 2 tbsp water
- 1 tbsp olive oil
For the spicy black beans
- Olive oil
- ½ small red onion, chopped
- 2 cloves garlic, pressed or minced
- 1 tsp cumin powder
- 795g (28oz) tinned black beans or about 3½ cups cooked black beans, with the cooking liquid
- ½ tsp chilli powder
- ¼ tsp cayenne pepper (optional)
- 1 tsp sherry vinegar
- Salt, to taste
For the salad:
- 2 hearts of romaine, halved lengthwise
- Optional garnishes: toasted pepitas, crumbled feta cheese
Method
1. Make the pico de gallo: in a medium bowl, toss together all of the ingredients and set aside to marinate.
2. Make the dressing: in a food processor or quality blender, combine the avocado flesh, lime juice, cilantro, red pepper flakes and salt. Blend while drizzling in the water and olive oil. Continue to blend until the dressing is smooth and creamy.
3. Warm the beans: in a large skillet, heat a drizzle of olive oil over medium heat. Saute the onion and garlic for a couple of minutes, then add the cumin and saute for another minute. Pour in half of the black beans with all of its cooking liquid, then drain the other half, reserving the juices for later if necessary. Pour the remaining beans into the pan and stir in the chilli powder and cayenne pepper.
4. Turn up the heat to medium - high and simmer the beans for 7 - 10 minutes. Use a fork or the back of a wooden spoon to mash up about ½ of the beans. Reduce heat as necessary and add more of the cooking liquid if the mixture seems too dry. Remove the beans from heat and stir in the sherry vinegar and salt, to taste.
5. To serve, place a generous amount of beans on a salad plate, then top the beans with a romaine halve. Spread several spoonfuls of avocado sauce over the romaine and top it with lots of pico de gallo. Garnish with toasted pepitas or crumbled feta cheese, if desired.
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