Mexican-Style Salad
Serves 2-3
So this week we had one of my quesadillas (using leftover chicken breast from one I roasted at the weekend) and I wanted a Mexican-inspired salad to go with it. The lime juice made it really fresh and the jalapeños give you spikes of heat whilst the addition of sweetcorn give it a lovely sweetness.
- Ingredients:
- For the salad:
- 1 head of gem lettuce, larger leaves sliced, smaller leaves left whole
- 8 cherry tomatoes, halved
- 1/2 carrot, peeled into ribbons
- 1 small avocado, peeled, stoned and cut into cubes
- 1/2 small tin of drained sweetcorn
- 1 tbsp red jalapeños from a jar, chopped
- 1 tbsp coriander, chopped
- For the dressing:
- 1 lime (juice only)
- Olive oil
Step 1: Combine all of the salad ingredients in a large bowl.
Step 2: Squeeze over the juice of a lime and a small drizzle of olive oil.
It is best to make this as soon as you are planning to eat; the lime juice will stop the avocado from discolouring but you don’t want the salad going limp from the dressing.