MEXICAN SALAD WITH A CREAMY CORIANDER DRESSING
With its rich flavor combinations, which are indispensable for Mexican cuisine and spices, Mexican Salad is a great thing to add to the menu of special days!
Salads are wonderful and healthy side dishes that can be served with almost any meal. You can take this dish to the beach or to barbecue parties this summer, along with our other refreshing summer favorites like grape salad, cold summer soup, and avocado lemon smoothie.
INGREDIENTS :
- 1 cup boiled corn
- 1 black or red kidney bean rinsed
- 4 baby marrow* grilled and cut into pieces
- 1 avocado sliced
- chopped tomatoes
- 1 red pepper chopped
- Chopped lettuce (optional)
- 1 chopped red onion (optional).
* (the buttonholes are like zucchini but slightly larger, you can use zucchini or zucchini)
ASKING FOR PERSONAL SALAD
- a handful of fresh coriander
- 1 clove of garlic
- 1/2 cup Hellman mayonnaise (or 1/2 cup sunflower oil if you don’t want a creamy sauce)
- juice of 1 lemon
- 1 teaspoon of paprika
- 1 finely chopped green pepper (optional)
- salt and pepper
MEXICO SALAD METHOD
Place lettuce leaves in a salad bowl, then add all other ingredients.
Put the cilantro and garlic in a blender and blend, then add the remaining ingredients and blend until smooth.
Season with salt and pepper
Pour the dressing over the salad and toss to combine.
Garnish with fresh coriander
MEXICO SALAD Notes
To make the dressing, you can replace the mayonnaise with avocado or plain yogurt.
Enjoy your coriander salad
