Wednesday, March 5, 2014

layer apon layer.....

With the warmer weather slowly leaving us, at home we are hanging onto what's left as much as we can!
Still aiming to keep meals as light as we can before the hearty, heavier fare of winter meals becomes the norm.

Mexican Layered Salad
Top:  * 3 cups fresh corn kernals  * 1 red capsicum  * 1/2 cup chopped coriander or parsley  * 1 tblsp lemon juice *  1 tblspn lime juice  * 1 tblsp extra virgin olive oil  * 2 tsp cumin  
* salt and pepper to taste
Middle:  * 2 large avodaoes  * 1/2 cup chopped coriander or parsley  * 2 tblspn lemon juice (approx)  * pinch cayenne pepper  * salt to taste
Bottom:  * 1 1/2 cups diced tomatoes  * 2 tblsp finely diced leek or red onion  * 1 tblspn diced chilli (optional)  * 2 tblspn chopped coriander or parsley  * 2 tblspn lime juice  
* salt and pepper to taste

Top Layer - combine all ingredients and season to taste with salt and pepper - marinate for several minutes in refrigerator before assembling
Middle Layer - mash all ingredients together with a fork until semi-smooth and fluffy - season to taste
Bottom Layer - combine all ingredients together and season with salt and pepper - marinate 10-20 minutes before assembling
Best served in a sturdy glass - can add a dollop of natural yoghurt underneath the guacamole if desired

What we loved: fresh, zingy and tasty!! 
Easy to make and way too easy to eat!

What we didn't love as much - a little heavy on the coriander for this recipe for our tastes, but will try substituting parsley more next time!
We also think a nut/seed layer could go nicely with this as well

recipe courtesy of ' Everyday Raw Express' by Mathew Kenney

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