Mexican Salsa
Enjoy a taste of Mexico with this everyday salsa recipe
Tossed with avocado, tomatoes and plenty of lemon or lime juice this vegan salad can be served as a side or main dish.
Ingredients
- 5 corn cobs, husks removed
- 1 tsp minced garlic
- 1 Tbsp olive oil
- 1 red onion thinly sliced
- 2 chillies finely sliced, seeds removed
- 1 avocado cut into chunks
- 1 large bunch of coriander roughly chopped
- 1 cup of cooked quinoa (optional)
- 1 tsp salt and freshly ground pepper
- A big squeeze of fresh lime or lemon juice
- 1 ½ cups cherry tomatoes cut into quarters
Method
- Prepare quinoa as instructed on the packet (optional).
- Mix garlic and oil with a pinch of salt in a bowl and set aside.
- Using a grill on medium to high heat, cook the corn cobs until charred (approximately 5 minutes). Brush the cobs with the garlic and oil mix in between to help the char process.
- When cooled, transfer the corn cobs to a chopping board and carefully slice the corn off the cob.
- If using quinoa put into a wide bowl and add the red onion, chilli, avocado and tomatoes.
- Stir through the corn, coriander and squeeze over the lemon or lime juice.
