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Mexican Salad

Veggie.Lover's picture
Ingredients
  Avocado 1 , stoned, peeled and chopped
  Lime juice/Lemon juice 1 Tablespoon
  Lettuce leaves 4
  Tomatoes 2 , cut into wedges
  Green capsicum 1 , chopped (Pepper)
  Canned red kidney beans 10 Ounce, drained (315 Gram)
  Chopped coriander 2 Teaspoon
  Ground black pepper To Taste
Directions

1. Place avocado and lime or lemon juice in a small bowl and toss to coat.
2. Arrange lettuce leaves, tomatoes, green capsicum (pepper), beans and avocado mixture attractively in two lunch boxes. Sprinkle with coriander and season to taste' with black pepper. Cover and refrigerate until required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Avocado
Interest: 
Healthy

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