Mexican salad

Adam Liaw
Mexican salad with coriander, lime and black pepper dressing.
Mexican salad with coriander, lime and black pepper dressing. Photo: William Meppem
Difficulty
Easy
Dietary
Vegetarian

Singapore noodles are from Hong Kong and Mexican salad is from Texas. When you think about it, there is barely a dish with a place in its name that actually hails from that place. As far as salads go, a good dressing is worth its weight in gold. And this one, with coriander, lime and black pepper, is just what the doctor ordered.

Ingredients

1 ear corn

1 tsp olive oil

1 avocado

juice of 1 lime

4 cups baby salad leaves

1 Lebanese cucumber, thinly sliced

1 small red capsicum, seeds removed, thinly sliced

2 roma tomatoes, cut into wedges

½ small red onion, very thinly sliced

2 coriander plants, leaves picked (stems and roots reserved for the dressing)

60g haloumi cheese

Dressing

2 coriander plants, stems and roots roughly chopped

¼ tsp ground black pepper

½ tsp sugar

1 tsp soy sauce

juice of 2 limes

¼ cup olive oil

Method

1. For the dressing, place the roots and stems of the coriander in a mortar with the black pepper and grind to a paste. Add the sugar, soy sauce and lime juice and mix well. Pour in the olive oil and combine with the pestle.

2. Strip the kernels from the corn. Heat a small frying pan over medium heat and add the oil. Season with salt and fry the kernels for about 5 minutes until they start to blacken.

3. Remove the stone and skin from the avocado, mash the flesh with a fork and add the lime juice. Season with salt and mix to a chunky guacamole.

4. Arrange the salad leaves on a plate and top with the cucumber, capsicum, tomato, onion and corn. Place a large scoop of guacamole in the centre of the plate, scatter with the coriander leaves and add the dressing. Grate the haloumi over the salad using a Microplane and serve.

For another light dinner option, try my prawns, wakame and ponzu on tofu.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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