Last year I had a little survey, asking you to let me know what you wanted to see more of. So at the beginning of the year I vowed to bring you more super simple recipes that you can whip up in a few minutes, as well as giving you more ideas what to do with all those superfood powders stashed in your pantry. I've really been trying to walk that thin line between easy-to-find ingredients, but also giving you yummy ideas for those really yucky tasting powders. So far these seem to be the most popular recipes of the year:
I would love to hear from you. Do you have any ingredients you don't know what to do with? Would you like to see more ideas for summer picnics, BBQs or parties? Do you have a favorite recipe you would like to make more nutritious? Let me know, I am all ears! Send me a love note or comment below this post.
So for today's recipe I chose my favorite side salad at the moment. It's actually quite filling because of the beans and avocado, so could totally work as a small meal itself. I often like to use this as the base of my lunchboxes, adding other roasted veggies, brown rice or other leftovers to it. It's super quick to whip up, and if you don't enjoy raw onions, just leave them out :-).
Preparation time: 5 minutes
Makes 1 serving:
For the salad:
1 handful of baby spinach
1/2 cup already cooked and cooled black beans (or from a can well rinsed)
2 Tbsp finely chopped red onion
1/2 avocado, roughly chopped
1 Tbsp sesame seeds (white or black or both)
For the dressing:
1 1/2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1/2 tsp mustard
sea salt and freshly ground black pepper
Start by placing the baby spinach leaves in a big bowl. Add the beans, chopped onion, and avocado on top.
Whisk all dressing ingredients together and toss the salad with the dressing.
Sprinkle with sesame seeds, and serve right away.