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Mexican Salad

Mexican salad


1/2 iceburg lettuce (330g)

250g punnet cherry tomatoes, halved

420g no-added-salt corn kernels, drained

1 carrot (150g), peeled and grated

2 green shallots, thinly sliced

1 avocado, cut into 2cm cubes

Fresh coriander leaves, to garnish


1/2 cup buttermilk

2 tbs chopped fresh coriander

1 tbs lime juice

1 tsp Mexican chilli powder (optional)


  1. Place lettuce over the base of a large shallow bowl or platter.
  2. Combine tomatoes, corn, carrot and shallots. Sprinkle over lettuce layer.
  3. Top with avocado.
  4. To make dressing, whisk buttermilk, coriander, juice and chilli powder in a jug.
  5. Drizzle dressing over salad. Garnish with coriander leaves.

Tasks for kids:

Grate carrot (with adult supervision).

Make dressing (Step 4).

Drizzle dressing over salad and sprinkle with coriander leaves (Step 5).

Nutrients Per Serve

Energy 595kJ
Total Fat 6.8g
Saturated Fat 1.6g
Monounsaturated Fat 3.7g
Polyunsaturated Fat 1g
Protein 4g
Carbohydrate 13g
Fibre 5.6g
Sodium 163mg
Serves 6 (as a side)
Preparation Time 20 minutes
Cooking Time