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Mexican Salad with Coriander and Macadamias (square)
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Mexican Salad with Coriander and Macadamias

This Mexican salad with coriander and macadamias is anything but boring. With a colourful rainbow of ingredients, it looks and tastes pretty darn amazing.
Category Salad
Cuisine Raw, Vegan, Wholefoods
Tags dairy-free, egg-free, gluten-free, soy-free, sugar-free
Cook Time 20 minutes
Makes 4 serves
Calories 327kcal
Author Kemi's Raw Kitchen

Ingredients

  • 2 tbsp olive oil (40ml) *
  • Juice of half a lime
  • 1 tbsp red onion , finely chopped (20ml) *
  • 1 clove garlic , crushed
  • ¼ habanero chili , deseeded & finely chopped
  • 1 pinch salt
  • 1 cup cherry tomatoes , halved
  • 1 med corn cob , kernels cut fresh off the cob
  • ½ cup red capsicum / bell pepper , finely diced
  • 1 avocado , diced
  • ½ cup macadamias , roughly chopped
  • Large handful fresh coriander / cilantro , roughly chopped

Method

  • Combine all ingredients in a bowl.
  • Toss together and serve.

Preparation

  • Before: -
  • During: 20m
  • After: -
  • Need: Chopping board, knife, mixing bowl

Notes

* Australian Tablespoon = 20ml

Nutrition Information

Serving: 175g; Calories: 327kcal; Carbohydrates: 15.1g; Protein: 3.8g; Fat: 30.5g; Saturated Fat: 4.5g; Polyunsaturated Fat: 2.4g; Monounsaturated Fat: 22.2g; Sodium: 36.7mg; Potassium: 531mg; Fiber: 6.5g; Sugar: 4.2g; Vitamin A: 1150IU; Vitamin C: 57.8mg; Calcium: 30mg; Iron: 1.3mg