Mexican-inspired veggie salad
Quick and easy to assemble, this crispy Mexican-inspired veggie salad is a scrumptious weekday lunch ready in under 30 minutes. Bursting with flavour, freshness and crispy crushed tortilla chips, it’s perfect for an on-the-go work lunch.
Ingredients
Method
Ingredients
- 1 can (410g) corn kernels, drained
- 500g store-bought slaw
- 1 granny smith apple, cut into matchsticks
- ½ red onion, finely diced
- Large handful of fresh coriander leaves + extra to garnish
- ½ cup aioli
- 1 cup tortilla chips
Method
- Bring a drizzle of oil to medium-high heat in a large frypan and cook the corn for 5 minutes or until golden brown.
- In a large bowl combine the slaw, apple, red onion, coriander, corn, aioli and seasoning. Toss well to combine.
- If eating immediately, top the salad with crushed tortilla chips and extra coriander if desired, then serve and enjoy. Alternatively, place the salad in an airtight container and garnish it with tortilla chips just before eating.
Top tip: A squeeze of lime over the top and some sliced olives are an excellent addition to the salad.
If making this salad ahead of time, make sure to keep the tortilla chips in a bag separate from the salad to maintain the ultimate crispness.