Sardines, Pinto Beans & Avocado Salad
1 little gem lettuce
1 small avocado, chopped
100 g tinned pinto beans (or borlotti beans)
50 g tinned sardines, flaked
2 spring onions, sliced
For the dressing, mix:
1 tbsp extra virgin olive oil
1 tsp lemon juice
pinch of salt and pepper
This is a great salad for using storecupboard staples such as tinned beans and fish and the ingredients make for a super-healthy lunch
Rip off the little gem lettuce leaves and place around the plate.
Spoon some of the drained pinto beans into each of the leaves.
Top with the flaked sardines, avocado and sliced spring onions.
Whisk up the dressing ingredients and drizzle over the top of the salad.
This recipe is taken from Salad Love by David Bez (Quadrille, £16.99). Photography by David Bez.
Mash some avocado with a fork until smooth and give to your baby.
Serve up pieces of avocado and lettuce leaves.