Mexican Chopped Salad
yield: SERVES 6 prep time: 10 MINUTES cook time: 5 MINUTES total time: 15 MINUTES
Mexican Chopped Salad – a perfect summertime salad that is great for barbecues with lettuce, tomatoes, peppers, onion, corn and avocado with a simple dressing.
Ingredients
- 1 Romaine Lettuce, chopped
- ½ English Cucumber, chopped
- 1 yellow bell pepper, chopped (or can use red)
- 150g of grape or cherry tomatoes, chopped
- 2 corn on the cobs (in husk)
- 1 small red onion, diced
- 1 handful of fresh cilantro (coriander), finely chopped
- 85g of avocado flesh, diced
For the dressing
- 2 tablespoons of sherry vinegar
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of maple syrup (can use honey)
- 1 tablespoon of water
- ½ teaspoon of dried oregano
- salt and black pepper to season
nstructions
- Place the corn on the cobs (in husks), in the microwave and cook for 5 minutes, remove and allow to cool.
- Slice off the stem end and then remove husk, use a sharp knife to slice the corn off the cob.
- Add this to a large bowl with the lettuce, cucumber, pepper, tomatoes, onion, avocado and cilantro
- Add the oil, vinegar, maple syrup, oregano and water to a small bowl, whisk to all combine, taste and season with a pinch of salt and black pepper.
- Add this to the salad and toss to coat.
Notes
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
- Slimming World – 2.5 syns per serving
- WW Green Smart Points – 3 per serving
- WW Blue Smart Points – 2 per serving
- WW Purple Smart Points – 2 per serving
