Harissa Kidney Beans Salad with Cauliflower and Avocado
This vibrant Harissa Kidney Beans Salad is a feast for your senses! Picture a big bowl brimming with crispy mixed greens, roasted cauliflower, and creamy avocado, all crowned with protein-packed kidney beans. The harissa dressing adds a spicy kick, while fresh cilantro brings brightness. Finish it with a dollop of cooling yogurt on the side, and you have a refreshing meal that's both satisfying and packed with flavor. Feel free to swap in your favorite vegetables or use different beans based on what you have on hand!
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- On a baking tray, spread out the cauliflower florets and drizzle with olive oil. Season with salt and pepper. Roast in the oven for about 20 minutes, or until golden and tender.
- While the cauliflower is roasting, prepare the harissa dressing. In a mixing bowl, combine harissa paste, lemon juice, and a pinch of salt. Blend until smooth if you prefer a thinner consistency.
- In a large mixing bowl, combine the mixed greens and kidney beans. Add the roasted cauliflower once it's ready.
- Gently toss the salad with the harissa dressing, ensuring everything is well coated.
- To serve, plate the salad and top with slices of avocado, chopped cilantro, and a generous spoon of yogurt on the side.
- Optionally, drizzle a touch more olive oil or additional harissa over the top for extra flavor.
Nutrition
Notes
Feel free to mix up the greens in this salad—kale or even Swiss chard can add great texture! If you don't have harissa, a similar spicy paste or even a dash of cayenne can do the trick. This salad stays fresh in the fridge for up to 2 days; just keep the avocado and yogurt separate until serving to maintain their quality. Enjoy experimenting with flavors and textures!
