Mexican Salad with Honey and Avocado Oil

Mexican Inspired Salad with Coriander, Honey and Avocado Oil Dressing


  • 80g fresh rocket leaves
  • ½ red capsicum, core removed and sliced thinly
  • ¼ red onion, very thinly sliced
  • 2 radish, very thinly sliced
  • ½ avocado, peeled and sliced
  • 100g creamy feta
  • ¾ cooked black beans, well rinsed if from a can
  • 1 corn cob, kernels removed or 1/2 cup canned kernels
  • Handful cherry tomatoes, halved
  • Flaky salt and cracked black pepper


  • Large handful fresh coriander (or a 50/50 mix parsley and coriander)
  • 1/3 cup Grove Extra Virgin Avocado Oil
  • 1 rounded teaspoon Taylor Pass Manuka Blend Honey
  • Juice of 1 lemon or lime


  1. Use a hand blender to blitz the dressing ingredients until smooth. Taste and season well.

  2. Use a large plate or platter. Scatter the rocket leaves, capsicum and red onion. Add the radish slices, avocado and crumbled feta. Finish with the black beans, corn and cherry tomatoes.

  3. Drizzle dressing over just before serving and top with a little flaky sea salt and cracked black pepper.
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