Quick & Easy

I&J Mexican-style Light & Crispy Salad

Serves 4

Ingredients

  • 1 x 500 g packs I&J Light & Crispy Classic
  • 2 red onions, cut into rings
  • 1 x 400 g can sweet corn kernels, drained
  • 1 large avocado, de-pipped and cut into chunks
  • 10 sundried tomatoes (in oil), sliced
  • 10 black olives
  • a handful of rocket leaves
  • zest and juice of 1 lemon
  • 3 large green or red chillies, seeds removed and sliced
  • 15 ml olive oil

Method

  • Cook the I&J Light & Crispy portions as per the cooking instructions on the pack. Cut into chunks when cool.
  • Sauté the onions in butter and olive oil until the rings have softened slightly.
  • Mix the cooked onions, corn, avocado, sundried tomatoes, olives and rocket in a bowl.
  • Whisk together the lemon zest and juice, chillies, olive oil, salt and pepper. Pour over the salad.
  • Place the salad into a serving bowl and top with I&J Light & Crispy and avocado chunks.

Serving suggestion
Garnish with chopped fresh herbs.

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