Salads are essential to summer. Our summer is enduring, hot and humid and so I look for ways to change up our traditional lettuce salad.
Two Mexican inspired salads from delicious February 2015 are simple and easy and makes for a colourful lunch.
Mexican Black Bean Salad
Corn Kernels, canned – drained
Black beans, canned – rinsed and drained
Coriander – leaves removed from stem
Small tomatoes (grape, cherry, mini) – halved
Avocado – sliced
Cos lettuce – shredded
Corn tortillas – sliced into 2 cm strips, tossed lightly in oil and baked in oven until crisp
Sour cream and sweet chilli sauce
Lime wedges – for serving
Brunch Salad
Cos lettuce – leaves washed and separated
Corn on the cob – char grilled then cut away from cob
Baby spinach leaves
Avocado – sliced
Streaky bacon – crispy fried
Corn chips
Sour Cream dressing: sour cream, lemon, salt and pepper
Layer and combine on a serving platter and drizzle dressing.