John Myers
Crunchy Mexican Salad with Avocado and Chilli
The perfect crunchy mexican salad with avocado and chilli recipe with a picture and simple step-by-step instructions.
- 1 pack Uncle Ben’s Express Rice Mexican
- 1 piece Avocado
- 2 piece Tomatoes
- 1 piece Onion red
- 0,2 piece Chilli pepper
- 1 piece Romaine lettuce
- 50 g Nachos
- 4 tbsp Roasted onions
- 2 tbsp Vinegar
- 3 tbsp Olive oil
- Salt to taste
- Prepare the rice according to the instructions on the packet and let it cool down.
- Halve the avocado and remove the core and shell. Then cut into cubes. Remove the tomatoes from the stalk and dice.
- Peel the onion and cut into cubes. Cut the chilli pepper into fine rings. Wash the lettuce, shake it dry and cut into small pieces.
- Place rice in a bowl with tomatoes, avocado, onions, chilli, nachos, fried onions and lettuce.
- Drizzle everything with vinegar and olive oil, mix carefully and season with salt. Serve the salad straight away.
- Tip 6: If you like, you can mix yogurt with a little lemon juice, olive oil, salt and pepper and serve with it.
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