Mexican Salad with Roast Serrano Chillies
This is what I crave when it’s hot! Summin’ refreshing, that’s easy to make but big on flavour! I found these chillies by Gran Luchito who also do an amazing chipotle paste. They are good to sneak in when you want a bit EXTRA! Tomatoes are at their best right now so go in search of a mix of colours. This quick red onion pickle is amazing with tacos, fish and rice bowls for an added kick.
Vegan/GF
Serves 2
Ingredients:
700g mixed tomatoes, all sliced differently
1 avocado, sliced
1 radish, thinly sliced
a handful of sprouts (I used radish sprouts)
1-2 tbsp serrano chillies
a handful of coriander leaves
zest of half a lime and a squeeze of juice
Dressing:
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp champagne/ apple cider vinegar
pinch of salt
Quick pickle (you will only need 2 tbsp):
1 medium red onion, thinly sliced with a mandoline
2 tbsp caster sugar
7 tbsp white wine vinegar
For the pickle, rinse onion in cold water in a sieve for 1 min. Then add to a bowl and add sugar and vinegar. Mix and sit for 5 mins.
Arrange the tomatoes on a serving platter, followed by this avocado and top with pickle, sliced radish, Serrano chillies, coriander and sprouts.
Mix the dressing in a small bowl and then drizzle over salad.