Simple Mexican salad

simple Mexican salad DSC09180

This is a great salad to make during your weekly prep sessions and have over the week. It lasts better in the fridge without the dressing added and I just add the dressing to each portion as I eat it.

Quick and easy Mexican salad IMG_9120

If I have some fresh coriander on hand, I chop some up and add it to the mix too. It is really a lovely simple, fresh salad to add to your meal for some crunch!

simple Mexican salad DSC09187

It is a salad that works great as a snack too. I will often fill up a jar and take it with me and then just add a little dressing, shake and enjoy.

Simple Mexican Salad

Course: Salad
Cuisine: Mexican
Keyword: vegetarian

Ingredients

  • 1 yellow capsicum
  • 2 carrots
  • 1 red capsicum
  • 1/2 cucumber

Dressing

  • 2 juice of small limes
  • 1 tbsp sweet chilli sauce
  • salt and pepper to taste

Instructions

  • De-seed and finely dice the red and yellow capsicum and add it to a medium sized salad bowl.
  • De-seed and finely chop cucumber and also add to the bowl.
  • Chop the carrots into small cubes.
  • If you are going to serve and eat all of the salad straight away, add dressing ingredients to a small jug add lime juice, sweet chilli sauce, salt and pepper. Whisk with a fork until well combined then pour over the salad, mix and serve!
  • I make this salad in advance and simply add dressing ingredients to a glass bottle/jar and keep the salad and dressing separate until it is going to be eaten, adding the dressing to the serving size only. This allows the salad to stay crunchy for more days in the fridge.

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