Mexican Salad

Mexican Salad

Servings: For 4 people

Preparation: 25 min 

Ingredients:

250 g elongated cherry tomatoes 

2 ripe avocados

2 red peppers

1 lime

10 cl olive oil

90 g canned corn 

balsamic vinegar 

1 tsp ground coriander 

Salt and pepper

Preparation:

1. Pour the quinoa into a large pot of salted boiling water. Let it cook for 12 minutes. Drain and return to the pan, cover and keep warm.
2. Boil 2 eggs for 10 minutes. Remove the skin then cut into 4 pieces.
3. Drain the corn. Wash and cut the tomatoes in half. Peel and slice the onion, separate the rolls. Peel and cut the avocados into lengthwise, lemon them.
4. Arrange the quinoa, avocado slices, corn on 4 plates. Whisk 2 tablespoons of olive oil with the vinegar, salt, pepper and coat the raw vegetables
5. Add the onion rings on top and the arugula. Serve with the sweet and sour sauce on the side.

Good consumption of avocado:

Excellent health food, especially for its good fat content, avocado should not be overconsumed either, because it is very caloric and not very ecological. Do not exceed half a layer, there twice a week.