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Mexican Summer Salad

January 7, 2018


3 Cups finely chopped Iceburg Salad

10 Sprigs very fine chopped Coriander (Cilantro)

Freshly squeezed lime (lemon) juice

Cucumber cut in halves

Mini Rosa or Cocktail tomatoes

1 x Chopped spring onion

Half tin chick peas

Fresh roasted kernels (Roast with olive oil and thyme)

Feta or goats cheese



Mix all the above and garnish with the Feta or Goats cheese

Drizzle with Lime and Coriander Salad dressing

Add cold cooked rice for a meal


Credit: Lara Tanzarella


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