• 20 minutes
  • 15-20 minutes
  • Makes 2

Mexican Salad

  • For the Tortilla Crouton:
  • 25g Whitworths Four Seed Mix
  • 1 tsp Dried Chilli Flakes
  • 1 wholemeal tortilla
  • 1 tbsp. maple syrup
  • 1 tbsp. warm water
  • For the Dressing:
  • Zest and Juice of Half a Lime
  • Half a ripe Avocado
  • 15g of Fresh Coriander
  • 3 tbsp. Dr Wills Avocado Oil Mayonnaise
  • Pinch of salt and pepper
  • For the Salad:
  • 120g Washed Mixed Leaf
  • 25g Tinned Sweetcorn
  • 25g Tinned Black Beans
  • 1 Red Bell Pepper
  • ½ a Red Onion

Ready… Steady… Bake…

  • For the Tortilla Crouton:

    • Preheat the oven to 160°C (320°F, Gas mark 4). Place a wholemeal tortilla on a lined baking tray with greaseproof paper.

    • Mix together the maple syrup and warm water and brush over one side of the wholemeal Tortilla, sprinkle the Whitworths Four Seed mix and dried chilli flakes over the tortilla. Place on the middle shelf in the oven and bake for 8 -10 minutes until golden brown and crispy.
  • For the Dressing:

    • In a food processor add zest and juice of half a lime, the avocado, fresh coriander, Dr Wills avocado oil mayonnaise, salt and pepper and blitz until smooth.
  • For the Salad:

    • Drain and rinse both the tinned sweetcorn and tinned black beans.

    • Dice the red bell pepper and red onion into small 1cm dice.

    • To a salad bowl add the washed mixed leaves, sweetcorn, black beans, red bell pepper and red onion. Add 2 tbsp of the avocado dressing and toss until evenly coated.

    • Smash the tortilla crouton and scatter over the salad.
  • Serving Suggestion:

    • Serve with grilled fish, chicken or tofu.
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