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

1. Place the corn on the cobs (in husks), in the microwave and cook for 5 minutes, remove and allow to cool.
2. Slice off the stem end and then remove husk, use a sharp knife to slice the corn off the cob.
3. Add this to a large bowl with the lettuce, cucumber, pepper, tomatoes, onion, avocado and cilantro
4. 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.
5. 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