Mexican-style Stacked Avocado Salad
Serves 4
Ingredients
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- 3 cups of cooked rice (or quinoa)
- 1 romaine lettuce, chopped in strips
- 1½ cups of corn
- 1½ cups of dices tomatoes
- 1½ cups of black beans, washed and drained
- 1 jalapeño pepper, thinly sliced
- ½ cup of coriander, minced
- 2 cups of your favourite guacamole recipe
- 2 cups of grilled chicken or grilled shrimps (optional)
- 125 ml of olive oil
- 1 tablespoon of lime juice
- ¼ cup of coriander, minced
Preparation
- Divide all salad ingredients into 4 even portions.
- Place a portion of rice in a large mason jar.
- Follow up by stacking the black beans, diced tomatoes, chopped romaine lettuce, corn and a few jalapeño slices, in that order.
- Add French dressing and seal the jar.
- Shake the jar vigorously.
- Garnish with ½ cup of your favourite guacamole.
- Add grilled chicken or grilled shrimp for a protein boost.
