Mexican layer salad with coriander-lime dressing

Details

20 min

vegan

BerlinKitchen

Ingredients

Coriander-lime dressing

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

Salad

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

Plus

2 tight glass containers

Details

20 min

vegan

BerlinKitchen

Mexican layer salad with coriander-lime dressing

Method

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.