This salad dish was my first experience of real Mexican food I discovered on my recent trip to San Diego, California. It is fresh, healthy, delicious as well as gluten-free and dairy-free. It is quick and easy to make, and you can add any vegetables you like but make sure to keep coriander (cilantro), lime, and avocado in as these will give you the real taste of Mexican. Top it up with grilled octopus or prawns. So...yummy!
For the salad:
(Serve 3-4)
1/2 Romaine or iceberg lettuce, chopped
150 g mixed green salad leaves (e.g. spinach, chard)
100g purple cabbage, thinly sliced
1 carrot, shredded
2 medium salad tomatoes, seeded and diced or sliced
2 Hass avocados, sliced
½ Cucumber, seeded and diced
½ Red onions, thinly sliced
A handful of fresh coriander leaves, finely chopped
350g grilled octopus (or king prawn)
For the lime dressing:
4 tbsp lime juice
1-2 fresh chillies (or jalapeno), finely chopped (depending on your taste)
4 tbsp Extra virgin olive oil
1 tsp coconut/palm sugar (optional)
Himalayan pink salt and ground black pepper to taste
Combine all the dressing ingredients together in a small bowl and whisk well. Layer all the salad ingredients in a large bowl and top with grilled octopus or king prawn. When ready to serve, drizzle the dressing over the top of salad. Enjoy!