Wednesday, November 6, 2013

Mexican Salad

Let’s be healthy shall we? I mean I am studying nutrition so I guess I should try to impart some of that knowledge...

Here’s a fun fact. I live in the most obese town in Queensland. How bad is that?! Bad I know. 75% of our town’s adult population is either overweight or obese.
Looks like I’ll be in high demand shortly ;)

But seriously. People who eat a diet of processed, high fat, low nutritious foods just make me mad. Especially those people who are genetically thin who think they can eat anything they want because ‘it doesn’t make them fat’. Oh yeah?! Let’s take a little camera down your throat to see the damage you’re doing to your insides! You can be stick thin and be awfully unhealthy. Eat for your insides, not your outsides. Write that down.
Anyway! Every week I pick a new salad and make 5 little containers on Sunday night. I try to keep it interesting and branch out from the normal garden salad so I don’t start to resent it.

A lot of people complain that salads aren’t filling and they’re hungry half an hour later. My guess is these people don’t include any protein. You need to include the protein people! Chicken, beans, tuna, egg – something that will leave you satisfied. My salads fill me up until about 4pm when I have some fruit before going to gym.
This salad was pretty delicious. Lovely bright colours, crisp lettuce and the flavours of Mexican – so good.

3 cups chopped lettuce
1 can kidney beans, drained
1 cup corn
1 Lebanese cucumber, sliced
1 red capsicum, diced
1 punnet of cherry tomatoes, halved
1/2 red onion, diced
1 avocado, diced
1tbspn taco seasoning
1/4 cup lime juice
3tsp honey

In a large bowl (or small containers for lunch), combine lettuce, kidney beans, corn, cucumber, capsicum, tomato and red onion.

In a small jug or bowl, mix together the dressing ingredients.
When ready to serve, add the avocado and drizzle over the dressing.

I used frozen corn and just zapped it in the microwave for a minute, but feel free to use tin corn.

I do not like the bite of onion, so I only used half. Add the other half if you’re an onion lover.
I do not like an overdressed salad. I only used about half the amount it made. Dress according to your tastes.

If you do make these for lunches, add the avocado just before you eat. If you add it on the Sunday night, it will go brown and ferel.

1 comment:

  1. We make salads ahead but don't dress them until just before we eat. I put a wet paper towel on top to keep the lettuce fresh too. I like your container idea.