Mexican Salad
Mexican Salad
Prep time: 20 mins
Ingredients
- 2 cups rocket leaves chopped
- 400 g canned cannellini beans drained & rinsed
- 1 red capsicum small, finely diced
- 1 yellow capsicum small, finely diced
- 1 green capsicum small, finely diced
- 1 red onion small, finely diced
- 1 avocado finely diced
- 1/2 cup coriander chopped
- 150 g halloumi cheese grated fresh
- sea salt
- cracked black pepper
Dressing:
- 1/3 cup olive oil
- 1/3 cup lime juice
- 1 teaspoon tabasco sauce
Instructions
Method:
- To make the dressing: Mix the olive oil, lime juice and Tabasco together until combined. Adjust to taste.
- For the salad: combine the remaining ingredients in a bowl, except for the haloumi. Mix well together and season with salt & pepper.
- To finish, grate the haloumi (using a normal grater or microplane) on top of the salad.
Nutrition
Calories: 539kcalCarbohydrates: 41gProtein: 19gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gSodium: 493mgPotassium: 1068mgFiber: 14gSugar: 4gVitamin A: 1187IUVitamin C: 133mgCalcium: 543mgIron: 5mg
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