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Guacamole salad with chilli beans

Lesley Waters from Great Food Bites
Lesley Water tops toasted pitta bread with guacamole and garlicky chilli beans in this healthy snack or light lunch

Guacamole salad with chilli beans

Method

1. For the guacamole, combine the avocado, lime juice, shallots, tomatoes, chilli, garlic and olive oil in a mixing bowl. Season with freshly ground black pepper.

2. For the chilli bean salad, toss the kidney beans and watercress with the garlic and oil.

3. To serve, arrange the kidney bean and watercress salad on the toasted pitta bread and top with chunky guacamole.

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Serves: 4

Prep: 15 min

Ingredients

For the guacamole

2 medium ripe avocados, halved, stones removed, cut into 1cm dice
1 lime, juice only
2 Shallots, finely chopped
10 cherry tomatoes, quartered
1 red chilli, seeds removed, finely chopped
1 garlic clove, crushed
1 tbsp extra virgin olive oil
freshly ground black pepper