Mexican-style stacked avocado salad | IGA Recipes |

Mexican-style stacked avocado salad

Salade mexicaine à l'avocat

Preparation time 10 minutes

Total time: 10 minutes

Ingredients

125 mL (½ cup) olive oil
5 mL (1 tsp.) lime juice
60 mL (¼ cup) coriander, minced
750 mL (3 cups) cooked rice (or quinoa)
375 mL (1½ cup) black beans, rinsed and drained
375 mL (1½ cup) diced tomatoes
1 romaine or iceberg lettuce, chopped in strips
375 mL (1½ cup) corn
1 jalapeno pepper, thinly sliced
500 mL (2 cups) guacamole

Directions

In a bowl, combine olive oil, lime juice, and coriander. Set aside.
Divide the rice into four large mason-style jars.
Stack the black beans, tomatoes, lettuce, corn, and a few jalapeno slices in each jar in that order.
Drizzle the dressing made in Step 1 and seal each jar.
Shake the jars vigorously.
Garnish each jar with 125 mL (½ cup) of your favourite guacamole before serving.

Recipe courtesy of Avocados from Mexico

Chef’s secret
For more protein, replace the rice with quinoa and add 125 mL (½ cup) grilled chicken or shrimp to each jar.