• jennykerridge

Mexican Summer Salad

This salad is great for picnics, BBQ's and generally dining alfresco. It works well on its own or as a side dish to some grilled fish. You could also add in some kidney or black beans if you liked.


Ingredients

2 corn on the cob

150g baby plum tomatoes

200g cucumber

4 celery sticks

1 medium red onion

1 avocado

1 large pepper (I like orange)

150g radishes

25g rocket

Small handful of basil, mint and parsley

Pinch of chilli flakes

Juice of ½ lemon or lime



Method

Roast your corn on the cob for approx. 10 minutes

Chop all ingredients into small pieces and add to large bowl

Once cooked, cut the corn off the cobs and add to rest of ingredients

Squeeze over lemon, mix it all up and enjoy





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