MEXICAN SALAD WITH A CREAMY CORIANDER DRESSING

Mexican Salad is a great thing to add to your hot days menu with the rich combination of flavors from Mexican staples and spices!

Salads are great and healthy side dishes to serve with pretty much any meal. You can take this dish to the beach or barbecue parties this summer along with our other refreshing summer favorites like the grape salad, cold summer soup, and avocado lime smoothie.

INGREDIENTS :

• 1 cup sweet corn cooked
• 1 can black or red kidney beans rinsed
• 4 baby marrows* grilled and cut into chunks
• 1 avocado sliced
• A chopped tomato
• 1 red pepper chopped
• Chopped lettuce (optional)
• 1 red onion chopped (optional).

* (marrows are like zucchini but a bit larger, you can use zucchini or courgette)

DRESSING THE CORIANDER SALAD

• handful fresh coriander
• 1 clove garlic
• 1/2 cup of Hellman’s mayonnaise (or 1/2 cup sunflower oil if you don’t want a creamy dressing)
• juice of 1 lemon
• 1 tsp paprika
• 1 green chili finely chopped (optional)
• salt and pepper

MEXICAN SALAD METHOD

In a salad bowl arrange the lettuce leaves, then add all the other ingredients

In a blender place the coriander and garlic and blitz then add the remaining ingredients and blitz until smooth
Season with salt and pepper

Pour dressing over salad and toss to combine
Garnish with fresh coriander

MEXICAN SALAD Notes

For the dressing you can substitute mayonnaise with avocado or plain yoghurt to make the dressing

Enjoy your coriander salad

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