Zingy Avocado Salad

240 CALS, SERVES 2

210g can red kidney beans, drained and rinsed 40g mixed salad leaves 10 cherry tomatoes, quartered 2 spring onions, trimmed and finely sliced 20g bunch fresh coriander, leaves roughly chopped

1 medium avocado, peeled, stoned and sliced (150g prepared weight)

15g mixed seeds, such as sunflower, pumpkin, sesame and flax

FOR THE DRESSING:

Juice of 1 lime 2 tbsp extra virgin olive oil ½ tsp Dijon mustard 1 Toss the beans, leaves, tomatoes, spring onions and coriander together. Place the avocado on top.

2 Whisk the lime juice, oil and mustard together. Season with salt and pepper. Drizzle the dressing over the salad, sprinkle with the seeds and serve.