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.