Crunchy Mexican Salad with Avocado and Chilli
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pck. Uncle Ben’s Express Rice Mexican
- 1 avocado (s)
- 2 tomato (s)
- 1 onion (s), red
- 0.5 ½ chilli pepper (s)
- 1 romaine lettuce
- 50 g nacho (s), vean
- 4 tablespoon fried onions
- 2 tablespoon vinegar
- 3 tablespoon olive oil
- salt
Print Recipe
Pin Recipe Instructions
- Prepare rice according to the instructions on the packet and allow to cool.
- Halve the avocado and remove the core and skin. 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.
- Put the 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:
- If you like, you can mix yoghurt with a little lemon juice, olive oil, salt and pepper and serve with it.
- Per serving 10 g E, 41 g F, 70 g KH = 726 kcal (3045 kJ)
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