Mexican Salad – Healthy Salad Recipe

today I’m gonna make a salad with very classic Mexican flavors so guys what should I start with chopping up the salad or making the dressing dressing it is then I’m gonna start with some extra virgin olive oil 2 tablespoons and to this I’m going to add some fresh coriander which I will just chop up slightly finely and about three troves of garlic there are just finely mince and now I’m going to add some dried oregano just about 2 teaspoons of it and about three tablespoons of lemon juice now I’m using lemon juice but if you can find lime juice fresh lime juice that will make all the difference and then about 3/4 of a teaspoon of cumin powder and some chili flakes just about a quarter of a teaspoon no more than that there’s there’s a lot of heat coming from the cumin and the coriander so I don’t want to add too much chili to it I’d never without any salt and now just give this dressing a nice whisk so that the flavors can really combine and meld together and like all dressings the longer it sits the stronger the flavors get so I’m just gonna move on to chopping up the salad I’m gonna start with the lettuce this is just about 200 grams of lettuce then I’m just going to roughly chop into bite-size pieces you know it’s very important to chop up the lettuce into bite-sized pieces because we won’t be sure we’ve all been to restaurants where you’ve been served the salad and the lettuce is just to be a big and clumsy to eat that’s not a pretty picture so don’t do that when you’re making salad at home just put it all in one bowl now I’m just gonna add some tomatoes and it’s starting to look colorful already some corn that I’ve just charged slightly I just feel that it gives it a deeper flavor so I just like it slightly charred and it’s never a Mexican salad without some kidney beans so I’ve got about 1/2 a cup that’s been boiled and it’s completely cooked not raw and now for the avocado every time you buy an avocado and even though you kind of know how to feel your way through getting a ripe one so always a surprise when you’ve cut it open now do as I say and not as I do because I should have probably got a bigger knife to do this but I haven’t but I’m still managing to cut it open you just scoop this out and add it to the salad so this is that mache right it’s just about ripe which is fine okay so the avocados in the bowl as well and now it’s time for me to add this lovely dressing just just add some of it and just toss the salad through always add the dressing in parts just so that you’ve covered all of the salad and you don’t have you know one patch which has more of the dressing than the other and then sort of toss it through you know just as I’m tossing the salad I’ve just remembered that I completely forgot to add the spring onion to it but you know it’s never too late I’m just gonna add it right now just snip some of this in and just continue tossing so the salad is really well tossed through and I’m ready to serve it so I’m just going to go ahead and do that and you know this can accompany your dinner tonight if you’re having sandwiches if you’re having pasta it’s a really hearty and filling accompaniment to anything that you decide to make for dinner so guys my Mexican salad is now ready and I promise you you know just one bite of this and you’ll realize just how Indian the flavors are now while you’re busy making this Mexican salad Ingredients:

For Dressing:
2 tbsp extra virgin olive oil
fresh coriander leaves – roughly chopped
3 cloves of garlic – finely minced
2 tsp dried oregano
3 tbsp lemon juice
3/4th tsp cumin powder
1/4 tsp chilli flakes

For Salad:
200 gms lettuce
tomatoes – chopped
corn
1/2 cup kidney beans – boiled
1 avocado
spring onion

Method:

To make the dressing:
– In a small glass, add the extra virgin olive oil, fresh coriander leaves, minced garlic, dried oregano, lemon juice, cumin powder and chilli flakes and whisk all the ingredients well.

To make the salad:
– Roughly chop the lettuce into bite-sized pieces.
– In a bowl, add the lettuce, chopped tomatoes, corn, boiled kidney beans, avocado, spring onion and little dressing and toss the ingredients.
– Keep adding the dressing as you toss the salad through.
– The delicious Mexican Salad is ready to be served.

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