Ingredients
Equipment
Method
- In a large salad bowl, place the baby spinach as the base.
- Add the diced zucchini and sliced radishes on top of the spinach.
- In a separate mixing bowl, combine the olive oil, harissa paste, lemon juice, salt, and a pinch of cracked black pepper. Whisk together to create the dressing.
- Add the drained black beans to the salad bowl.
- Drizzle the harissa dressing evenly over the salad, and gently toss to mix all the ingredients.
- Top the salad with chopped parsley and sprinkle additional black pepper as desired.
- Allow the salad to rest for about 10 minutes to let the flavors meld. Serve chilled or at room temperature.
Nutrition
Notes
Feel free to make this salad your own! If harissa is too spicy, a mild chili paste or even a dash of smoked paprika can work wonders.
You can also switch up the veggies depending on the season – try adding roasted sweet potatoes or cherry tomatoes for variation.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the flavors will deepen beautifully! Enjoy your culinary creativity!
You can also switch up the veggies depending on the season – try adding roasted sweet potatoes or cherry tomatoes for variation.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the flavors will deepen beautifully! Enjoy your culinary creativity!