Thomasina’s Diced Avocado with Mango, Black Beans and Pickled Jalapeno
Prep time: 5 mins
150g fresh mango, diced
the flesh from 2 medium Hass avocados
½ small red onion, finely diced
the juice of a lime
a small handful fresh coriander, roughly chopped
100g cooked black beans (from a tin or carton is fine)
1-2 tablespoon chopped pickled jalapeños
bread or pitta
For the dressing:
a pinch of cumin seeds
½ small garlic clove, crushed with a little salt
2 tablespoons extra virgin olive oil
Veg Portions / Serving: 2
Reciped donated by Thomasina Miers for Veg Power. Portrait photography by Tara Fisher | tarafisher.co.uk. Food photography by Claire Wright | addsomeveg.com. Recipe from Home Cook by Thomasina Miers.
This spicy, mouth-tingling salad is wonderfully fruity and satisfyingly filling.
Mix the mangoes with the red onion, lime, coriander, beans and jalapeños. Quarter, de-stone and peel the avocados, dice roughly and stir into the mango salad. Grind the cumin seeds with the garlic and salt in a pestle and mortar and stir in the olive oil. Dress the mango salad and check for seasoning.
Toast two slices of sourdough or granary bread, and serve with the salad – this is delicious with a fried egg on the side.
Kids in the kitchen:
There are so many jobs suitable for small hands in these avocado recipes from Thomasina, including making the dressing, mixing the tahini with lemon juice and oil, rubbing the toasted bread with garlic and salt and mashing the avocado.
Sir Paul McCartney