Mexican-Ryvita salad bowl


A crunchy Ryvita salad with a Mexican kick!


Preparation Time: 5 minutes

Number of Servings: 1


Recipe by Ryvita

Printer Friendly Recipe
  • Energy (kJ)
    496
  • Energy (kcal)
    118.5
  • Fat
    6.9
  • of which Saturates
    7
  • Carbohydrate
    8.6
  • of which Sugars
    1.6
  • Fibre
    5.3
  • Protein
    2.86
  • Sodium
    10.mg
  • PER 100G
  • PER SERVING

Ingredients

1/2 large (160g) ripe avocado

1 teaspoon finely chopped pickled jalapeno chillies

1/2 tablespoon lime juice

1 tablespoon olive oil

1 baby (100g) cos lettuce, trimmed

1/3 cup (80g) canned corn kernels

1/3 cup (80g) drained red kidney beans

2 Ryvita Multigrain crispbreads, broken into pieces

1 lime, cut into wedges

1/2 red chilli, sliced finely

Method

Put the flesh of the avocado, chillies, lime juice and olive oil into a small food processor or blender and blitz to a puree. Season to taste with sea-salt and freshly ground black pepper.

Arrange the leaves of the cos lettuce in a wide bowl and top with the corn, beans, crispbread pieces and dollops of the avocado dip.

Serve with lime wedges and a scatter of sliced chilli

(If you do not have a food processor or blender, you can dice the avocado and mash with the chillies, juice and oil.)


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