Mexican Salad

Mexican Salad

Prep time: 20 mins
Servings 4
Calories 539 kcal

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

Keywords

Lunch, Salad
Egg Free, Gluten Free, Nut Free, Pescetarian, Vegetarian
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