mexican style bread salad
prep time 15mins
cooking time 15mins
2 large pittas (we use loads more ;) )
1 tbs olive oil
tomatoes
can corn kernals, rinsed and drained
2 lge avocados, sluced thinly or chopped chunky
can kidney beans or mixed beans
salad leaves (crunchy ones eg cos,) we used spinach, cos and lollo rosso
dressing:
1/4 cup/60ml lemon juice
1/3 cup/80ml olive oil
2 crushed garlic cloves
2 tbs sweet chilli sauce
brush both sides of pittas with oil & place on oven trays. bake in moderately hot oven for about 15mins or till crisp. cool and break into peices.
cut toms up and combine them with avocado, corn and beans in large bowl.
just before serving add pitta pieces and chilli dressing, toss to combine, place in lettuce lined serving bowl or chop lettuce up and mix in.
for dressing, put all ingredients in bowl and mix well or in a jar and shake well.
**warning this recipe is very "flavoursome"!! :D
(for flavoursome read garlicky :rolleyes: )
eat it with a loved one but not before you go on a date :eek:
Re: mexican-style bread salad
Just printed this one. It's sounds good. 15 min prep sounds especially good. I love garlicky :)
Re: mexican-style bread salad
Wow, this sounds really scrumptious. I'm going to try this soon!
I love toasted pita in salads (like the middle eastern dish Fatoush)!
And avacados, ohhh help me please.
Thanks for this Cedarblue, it inspires me to post a recipie for a salsa/salad I made last week that's sort of similar :)
uber-tasty-healthy mexican-ish salad
One of my favorite salads is a mexican-ish salad a friend of mine invented a few years ago. It is very special because it has virtually no dressing but is OH SO TASTY!
- 1 avocado, perfectly ripe, cubed
- 1 small red pepper, finely cubed
- 1 small yellow pepper finely cubed
- 1 small green pepper finely cubed
- 1 can of corn, or 1-2 cobs: use a knife to cut the kernels off the cob.
- 1 lime
- 1/2 cup chopped cilantro (coriander leaf)
- 1/2 or more Jalapeno pepper (to taste) very finely chopped
- salt to taste
- optional, chopped flat leaf Italian parsley
Juice the Lime, combined all chopped ingredients. It's nice to chop the peppers roughly the same size as the corn kernels.. Avocado chunks should be a bit bigger or they will turn to mush. add lime juice and salt. Let sit on the counter or in the fridge for an hour, mixing occasionally.
the lime juice and the oils from the avocado combine to make a rich dressing; jalapeno adds bite, the cilantro adds a perfect certain something,and the the juices from the peppers and corn add sweetness and fragrance. The whole is just lovely and totally healthy and alive.
the salad combines well with other mexican (ish) entrées.
Enjoy
Re: uber-tasty-healthy mexican-ish salad
Sounds yum! Although I might get rid of one of the peppers (not a big fan) and add tomatoes!
Re: uber-tasty-healthy mexican-ish salad
yum yum yum, sounds wiked, especially with the avocado and lime, gonna have to try this one...
Wonderful and Easy Mexican Seitan Recipe
Hey there, just posted a fantastic and easy seitan recipe that is seriously amazing. So buttery but a nice texture to it, and incredibly savory. Perfect mix with something slightly sweet. Enjoy!
Grilled Mexican Seitan - Sweet and Spicy Plantain Puree, Nectarine Salsa, Grilled Broccoli Rabe
Recipes for a vegan mexican lunch or dinner?
I've been craving an elaborate Mexican dish? Help from anyone? I usually make edamame, zucchini, squash, quinoa, curry, cayenne and pepper wit FYH jalapeno vegan gourmet cheese and add some salsa and taco mix and call it a taco salad. :D
I sort of want chile relleno or something.