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Mexican salad

Mexican salad

mexican-salad

6 serves

20 m

12 m

Ingredients

  • ½ iceberg lettuce (330 g), finely shredded
  • 400 g punnet medley tomatoes, halved
  • 420 g no-added salt corn kernels, drained
  • 1 carrot (150 g), peeled and grated
  • 2 green shallots, thinly sliced
  • 1 avocado, cut into 1½ cm cubes
  • Fresh coriander leaves, to garnish 

Dressing

  • ½ cup buttermilk 
  • 2 tbs chopped fresh coriander 
  • 1 tablespoon lime juice 
  • ½ tsp Mexican chilli powder  

Method

Step 1

Place lettuce over the base of a large shallow bowl or platter.  

Step 2

Combine tomatoes, corn, carrot and shallots. Sprinkle over lettuce layer. 

Step 3

Top with avocado. 

Step 4

To make dressing, whisk buttermilk, coriander, juice and chilli powder in a jug.  

Step 5

Drizzle dressing over salad. Garnish with coriander leaves.  

Task for kids 

  • Grate carrot (with adult supervision) 
  • Make dressing (Step 4) 
  • Drizzle dressing over salad and sprinkle with coriander leaves (Steps 4 and 5) 
A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

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