Spring Recipe – Mexican Inspired Salad
This Mexican-inspired salad is a perfect fit for the spring season, offering a burst of fresh flavours, vibrant colours, and nourishing ingredients that celebrate the lighter, sunnier days ahead. With crisp lettuce, juicy tomatoes, sweet corn, and creamy avocado, it makes the most of seasonal produce that thrives in Spring. It’s a vibrant, energising dish that feels just as bright and uplifting as the season itself.
This delicious recipe can be enjoyed as a main meal, side to a Mexican fiesta or a dip with corn chips!
Ingredients:
Serves 4
- 1 can of black beans
- 1 can of corn kernels
- 1 red capsicum, diced
- 1/2 red onion, diced
- 1 cup of cherry tomatoes, halved
- 1 large avocado, diced
- 4 cups mixed leafy greens
- 1/4 cup fresh coriander, chopped
- 500g grilled chicken breast
- 100g feta crumbed
For the dressing:
- 4 tbsp olive oil
- 2 limes, juiced
- 2 tsp honey
- 1 tsp ground cumin
- Salt and pepper to taste
Optional to serve:
- Greek yoghurt
- Corn chips
Method:
- Heat 1 tbsp olive oil in a pan over medium heat, cook chicken to taste, getting a nice brown crust. Rest for 5 min then slice.
- While the chicken is cooking, chop all the vegetables and drain the can of black beans and the can of corn.
- Place all the dressing ingredients in a jar or container and mix together.
- In a large bowl, combine the black beans, corn, tomato, lettuce, avocado, onion, leafy greens and coriander.
- Top with crumbed feta and grilled chicken.
- Drizzle with the dressing and gently toss to combine.
- Serve with a dollop of Greek yoghurt and a handful of corn chips.
- Enjoy!
Issy White
Nutritionist
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References:
https://www.eatforhealth.gov.au/eating-well/healthy-recipes/mexican-corn-and-tomato-salad
https://feelgoodfoodie.net/recipe/healthy-light-chopped-mexican-salad/#wprm-recipe-container-6153
