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Mexican Salad

I.am.Vegetarian's picture
Ingredients
  Potatoes 2 Medium, cooked, peeled and chilled
  Romaine lettuce head pieces 1 Medium, torn into bite-size pieces
  Onion 1 Small
  Green pepper 1 Medium, halved, seeded
  Celery stalks 2
  Pitted black olives 1 Can (10 oz), drained (6 Ounces Drained Weight)
  Avocado 1 Medium
  Lemon juice/Lime juice 1 Tablespoon
  Oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 3 Tablespoon
  Chili powder 3⁄4 Teaspoon
  Dry oregano 1⁄2 Teaspoon, crumbled
  Salt 1 Pinch
  Pepper To Taste, freshly ground
Directions

MAKING
1) Line a large salad bowl with lettuce leaves, keep aside.
2) In a food processor bowl with a slicing disc, process the potatoes until sliced.
3) Then individually slice the onion, celery, green pepper and olives in the processor bowl.
4) Remove all the sliced vegetables into the prepared salad bowl and refrigerate covered until serving time.
5) In the processor bowl, process the avocado until sliced.
6) In a small bowl, place the sliced avocados, sprinkle with the lemon or lime juice, cover and refrigerate.
7) In a small jar, mix oil, vinegar, chili powder, oregano, salt and pepper together and refrigerate for at least 30 minutes for the flavors to blend.
8) Shake well to mix, pour into the salad bowl and toss gently to mix.

SERVING
9) Serve chilled on individual serving dishes.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
25 Minutes
Servings: 
4

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