This Mexican Mason Jar Salad is deconstructed version of my favourite Nachos Salad. Simply Simply Delicious & Nutritious! VEGAN, GLUTEN FREE
Course: Salad
Servings: 2People
Author: Sandhya Hariharan
Ingredients
1Cupsalsa
1Cupcooked Kidney beans
3/4cupcooked sweet corn
1medium sized avocadoroughly diced
8-10Olives
Handful of lettuce
baked tortilla chips as needed
salt & pepper to taste
Lime
Ingredients for Salsa
1medium sized tomatofinely chopped
1red onionfinely chopped
Salt & Pepper to taste
1Tspcoriander leaveschopped
1TspOlive Oil
Lemon Juice
Instructions
Salsa
To make the Salsa, simply combine onion, tomato, coriander leaves, a pinch of salt & pepper, olive oil and a squeeze of lemon juice. Stir to combine and set it aside
Avocado Layer
To prepare the Avocado Layer, roughly mash up the avocado with a fork. Squeeze some lime juice Season with salt and stir to combine.
Lettuce
Cut thin strips of lettuce leaves and set it aside.
Tortilla Chips
2 Corn Tortilla's brushed with Oil and cut into triangles.
Bake in a preheated oven for 8-9 minutes at 190C, turning once in between.
Assembling the Mexican Salad jar
Layer the Salsa right at the bottom of the Jar.
Top it with Cooked Kidney Beans, Sweetcorn and then a layer of Avocado Guacamole Mixture.
Add Olives, Lettuce and top it up with lots of baked tortilla chips.