• Daniel Welstead

Mexican Salad

Serves 1- 360 Calories



INGREDIENTS:

2 handfuls Iceberg lettuce

1 tsp chopped chili

2 tbsp freshly cut corn

1 tbsp spring onions

1 large handful coriander

2 large tbsp chopped cucumber

1 whole red pepper, sliced

12 cherry tomatoes, quartered

1 large avocado

For the dressing:

2 tbsp vegan salad cream

1-2 tsp Cajun seasoning

Juice of half fresh lime

2 tbsp water

Salt to taste

5 Cashew Nuts

METHOD:

Place all salad excepting avocado ingredients in a bowl.


Mix ingredients for dressing in a bowl until thoroughly blended.


Pour dressing over the salad.


Chop up avocado and add to salad.


Serve.


Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks

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