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Spicy Black Bean Avocado Salad

Cook Time 20 mins
Servings 2


  • 250 gm chicken breast diced
  • 1 Tbs olive oil
  • 1/2 cup black beans
  • 1 avocado
  • 1 red capsicum finely diced
  • 100 gm cherry tomatoes finely diced
  • 1/2 iceberg lettuce shredded
  • 2 Tbs yoghurt (coconut, goat, sheep, Greek)
  • 1 Tbs lime juice
  • 1 garlic clove
  • pinch sea salt
  • 1/2 tsp chilli flakes to taste
  • 1/2 tsp paprika to taste


  • Heat olive oil a frying pan and add the diced chicken, season with salt and pepper and cook until cooked through.
    Cut avocado in half. Dice one half for the salad and set aside. Scoop the other half of the avocado out into a bowl and mash with a fork. 
    Stir through the yoghurt, lime juice, paprika and chilli flakes.
    Combine all the salad ingredients, beans and chicken. Stir through the avocado mixture to coat it all.
    Divide into serving bowls.