Salads

Mexican layer salad with coriander-lime dressing

Name: Mexican layer salad with coriander-lime dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tbs Rapunzel olive oil Kreta P.G.I., nativ extra; 2 tbs Rapunzel thistle oil native; 2 tbs fresh lime juice; 1 tsp garlic paste; 1 tbs Rapunzel maple syrup grade A; 15 g coriander, chopped (including stems); 3 tsp water; 1 pinch cayenne pepper; Rapunzel Salt with iodine; Pepper; 1 Rapunzel red kidney beans in a can; 100 g lettuce, washed and cut in stripes; 200 g Rapunzel grilled peppers red, diced in large cubes; 1 small red onion, diced; 150 g Rapunzel corn in a can; 1 avocado, cubed; Some coriander leaves; 2 tight glass containers

BerlinKitchen

20 Min.

Only 1 portion

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

2 Olive oil Crete P.G.I., extra virgin
2 Safflower oil virgin
2 tbs fresh lime juice
1 tsp garlic paste
1 Maple syrup grade A
15 g coriander, chopped (including stems)
3 tsp water
1 pinch cayenne pepper
Sea salt with iodine
Pepper
1 Red Kidney beans canned
100 g lettuce, washed and cut in stripes
200 g Grilled red peppers in brine, project
1 small red onion, diced
150 g Rapunzel corn in a can
1 avocado, cubed
Some coriander leaves
2 tight glass containers

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix all ingredients for the dressing in a blender and pulse till combined. Add 3 tbsp of the dressing to the bottom of each glass and place the beans on the dressing as the first layer. Then add all the ingredients for the salad in the glass to create the layers: Add the lettuce, peppers, onions, corn, avocado and the coriander leaves after each other to create nice layers.

Close the glasses and shake them shortly before eating. Make sure the coriander-lime dressing is well distributed.

USED RAPUNZEL PRODUCTS

Red Kidney beans canned

Grilled red peppers in brine, project

Maple syrup grade A

Olive oil Crete P.G.I., extra virgin

Safflower oil virgin