Salads are many things, but surprising…? This salad is a smorgasbord of flavors — crunchy cucumber, refreshing cilantro and creamy avocado all set off the tang of feta. And with protein-packed black beans, it’s a complete metabolic picnic, all on one plate!

Serves: 6

Prep Time: 15 min.

Cook Time: 0 minutes

Total Time: 15 min.

Ingredients:

For the salad:

• 2 heads Romaine lettuce, chopped
• 1 red bell pepper, diced
• 1 avocado, diced
• 1 red onion, sliced
• 1 English cucumber, diced
• ½ cup black olives, halved
• 1 can red kidney beans, drained
• 1/3 cup cilantro, chopped
• 1 cup feta cheese, crumbled

For the dressing:

• 1/3 cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 lime, juiced and zested
• 1 tablespoon monkfruit sweetener
• ½ teaspoon cumin, ground
• ¼ teaspoon chili powder (adjust to taste)
• ½ teaspoon sea salt
• ½ teaspoon black pepper

Instructions:

Add all the dressing ingredients into a small jug and whisk to combine. Set aside.

In a large salad bowl, add all of the salad ingredients and toss to mix.

Drizzle dressing over the top and massage to combine.

Split between 6 bowls.