By If you are looking for a meal that is both sumptuous and satisfying, this Mexican Salad is the perfect addition to your recipe book. Whether you need a hearty main meal or a delectable accompaniment to dishes like pasta or sandwiches, this salad delivers deep, vibrant flavours that are surprisingly reminiscent of Indian cuisine.
Ingredients
For the Dressing:
• 2 tbsp extra virgin olive oil
• Fresh coriander leaves, finely chopped
• 3 cloves of garlic, finely minced
• 2 tsp dried oregano
• 3 tbsp lemon juice (or fresh lime juice for the best flavor)
• 3/4 tsp cumin powder
• 1/4 tsp chili flakes
• Salt to taste
For the Salad Base:
• 200g lettuce
• Tomatoes, chopped
• Corn (ideally charred)
• 1/2 cup kidney beans, boiled until completely cooked
• 1 avocado, just-ripe
• Spring onion, snipped or chopped
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The Method
1. Whisk the Dressing: In a small glass or bowl, combine the olive oil, chopped coriander, minced garlic, oregano, lemon juice, cumin powder, and chili flakes. Whisk the ingredients thoroughly so the flavors can combine and meld together.
2. Prepare the Greens: Roughly chop your lettuce into bite-sized pieces. This ensures the salad isn’t “clumsy” to eat and looks beautiful on the plate.
3. Assemble the Salad: In a large bowl, add the prepared lettuce, chopped tomatoes, corn, boiled kidney beans, avocado, and spring onion.
4. Toss and Coat: Add the dressing to the bowl in parts while tossing the ingredients. This method ensures that every part of the salad is evenly covered without any patches having too much or too little dressing.
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Pro-Tips for the Best Salad
• Upgrade to Lime: While lemon juice works well, using fresh lime juice makes all the difference in achieving those authentic Mexican notes.
• Char Your Corn: For a deeper, more smoky flavor profile, char the corn slightly before adding it to the bowl.
• Let the Dressing Rest: If you have time, let the dressing sit for a few minutes; the longer it sits, the stronger and more robust the flavors become.
• Control the Heat: Be careful with the chili flakes! Since there is already “heat” coming from the cumin and coriander, a quarter teaspoon of flakes is usually enough to balance the spice without overwhelming the dish.
• Texture Matters: When choosing an avocado, look for one that is just-ripe rather than mushy to ensure it holds its shape when tossed.