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Mexican salad
heartfoundation.org.au|Helpline 13 11 12

Mexican salad

12 minutes (20 minutes)
Serves 6 (as a side)
  • ½ iceberg lettuce (330g), finely shredded 
  • 400g punnet medley tomatoes, halved 
  • 420g no-added salt corn kernels, drained  
  • 1 carrot (150g), peeled and grated 
  • 2 green shallots, thinly sliced 
  • 1 avocado, cut into 1½ cm cubes 
  • Fresh coriander leaves, to garnish 
Dressing
  • ½ cup buttermilk 
  • 2 tbs chopped fresh coriander 
  • 1 tablespoon lime juice 
  • ½ tsp Mexican chilli powder  
  1. Place lettuce over the base of a large shallow bowl or platter.  
  2. Combine tomatoes, corn, carrot and shallots. Sprinkle over lettuce layer. 
  3. Top with avocado. 
  4. To make dressing, whisk buttermilk, coriander, juice and chilli powder in a jug.  
  5. Drizzle dressing over salad. Garnish with coriander leaves.  

 

Task for Kids 

  • Grate carrot (with adult supervision) 
  • Make dressing (Step 4) 
  • Drizzle dressing over salad and sprinkle with coriander leaves (Steps 4 & 5) 

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