Mexican Summer Salad Recipe | Chef Amrita Raichand | Healthy Summer Food | Easy To Make Salad

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide creaminess with fewer calories.

black beans

🥗Healthier: chickpeas

💰Cheaper: canned kidney beans

Chickpeas are a protein-rich alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with health benefits.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds crunch without heat.

Roast the corn on the cob on an open fire, cooking 2-3 minutes on each side until lightly charred. Set aside to cool, then scrape the kernels off the cob.

Add all the salad ingredients to a large bowl except for the avocados and nachos. Toss to combine.

Add dressing and toss again.

Garnish salad with avocados, pumpkin seeds, and crushed nachos. Pour some dressing on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens