While the rest of the family had Burritos, I created my own Mexican Salad… unsurprisingly… it was popular and disappeared along with the Burritos, green olives, sun-dried tomatoes, romaine lettuce, sour cream, re-fried beans and cheese.

And all were satisfied….

Even Raw Food Ally, who mixed it up with Corn Tortillas, wrapped the corn salad into lettuce leaves along with sun-dried tomatoes and olives… an amazing feast of flavours, or simply on it’s own this salad can hold it’s ground!

Ingredients: … serves 2….

2 cobs of corn, cut kernels of corn off cob

1 avocado, peeled and diced

1/4 red onion, diced finely

1/2 cup shredded red cabbage

1/4 cup green capsicum, diced

juice of half a lemon

1 Tsp. ground coriander

1/2 Tsp. sea salt

Sprinkle of Chilli flakes

Method:

Place all ingredients into a large bowl and massage vegetables with avocado, lemon and spices.

Serve and sprinkle with red chilli flakes.

This is just YUMMY!

Ally x