Preview

Salade mexicaine fraîchement ciselée, vinaigre de de framboise

Brunch, Vegetarian, Vegan, Gluten free, Salted, Vegetables and Fruits

A fresh mix of Mexican colors

Note

Make your dressing mixture at the last minute, so as not to burn the salad.

Make sure the cuts are small, bearing in mind that this is a chopped salad. This will add a whole new dimension to the aesthetics.

Ingredients

Recipe for 12 tapas

Salad

1 Unit(s)

Romaine salad

1 Unit(s)

Cucumber

1 Unit(s)

Yellow pepper

150 Gr

Cherry tomatoes

0.50 Unit(s)

Corn can (540 ml)

0.25 Bunch(es)

Fresh cilantro

0.50 Unit(s)

Red onion

1 Unit(s)

Avocado

Vinaigrette sauce

2 Tbsp

Raspberry vinegar

1 Tbsp

Olive oil

1 Tbsp

Maple syrup

1 Tbsp

Water

0.50 Tsp

dried oregano

Preparation time: 45 min

Setting up

If necessary, wash and finely chop the coriander.

Cut cucumber into small brunoise cubes.

Peel and finely chop the red onion.

Drain bell pepper and dice.

Drain the can of corn.

Cut the cherry tomatoes into four wedges.

Scoop out the avocado flesh and dice.
Salad

Gather all the salad ingredients in a bowl and add the finely chopped Romaine lettuce.
Vinaigrette

Whisk all ingredients together in a bowl.
Finish

Gently toss the salad with the vinaigrette and season with salt and pepper.

Place the salad in ramekins for tapas or on a plate for an appetizer.