Mother and Baby

Sardines, Pinto Beans & Avocado Salad

  • Serves: 1
  • Preparation time: 10 minutes


This is a great salad for using storecupboard staples such as tinned beans and fish and the ingredients make for a super-healthy lunch

  1. Rip off the little gem lettuce leaves and place around the plate.
  2. Spoon some of the drained pinto beans into each of the leaves.
  3. Top with the flaked sardines, avocado and sliced spring onions.
  4. 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.

Salad Love




Mash some avocado with a fork until smooth and give to your baby.

Finger Food

Serve up pieces of avocado and lettuce leaves.
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