Green goddess salad
Feelgood food at its best in a quinoa, pea and avocado salad: add watercress for a peppery kick, crispy bacon for saltiness. Drizzle with dressing and enjoy.
Mexican salad with a creamy coriander dressing
Serves 4
Easy
Prep:
Crunchy apple, fresh cucumber, crisp Little Gem and creamy avocado are dressed in a coriander and lime mayonnaise
Skip to ingredients
- 1 apple
- 1 medium cucumberpeeled
- 1 avocado
- 1 Little Gem lettuceleaves separated
- 1 jalapeñostem removed, thinly sliced
- few coriander leaves
CORIANDER DRESSING
- 20 coriander stalks
- 1 small garlic clovepeeled
- ½ limejuiced
- pinch of sea salt flakesplus extra to serve
- 1 tsp olive oil
- 50g mayonnaise
Nutrition: per serving
- kcal205
- fat18g
- saturates2g
- carbs6g
- sugars5g
- fibre4g
- protein3g
- salt0.5g
Method
step 1
To make the dressing, put the coriander stalks in a high-speed blender with the garlic, lime juice, salt, oil, 5 tbsp of water and some freshly cracked black pepper. Blend until smooth and pour into a bowl, add the mayonnaise and mix well.
step 2
Cut the apple in half then slice as thinly as possible. Halve the cucumber lengthways and slice thinly. Halve the avocado and remove the stone and skin, then slice thinly. Roughly chop the lettuce. Put them all in a large bowl, top with the jalapeño and coriander leaves. Pour over the dressing and mix well. Finish with a sprinkle of sea salt flakes and serve.
