- 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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