Friday, August 7, 2015

Mexican Salad with Coriander & Macadamias

A dear friend made this salad for dinner during a stay with them in Costa Mesa, California recently. This was one of three raw salads that was our dinner. Yum! This girl leapt for joy! We planned on hiking the beach from Corona del Mar to Crystal Cove at low tide in the morning.

We traversed rocky terrain, scaled big rocks and even crawled through a hole in one spot to continue forward on our trek. Had we embarked any later, the rising tide would forbid our passage.

Absent any other people, we enjoyed our shore stroll until the last rock scramble brought us to a wide, flat beach where other explorers romped in the bright sun. We reached Crystal Cove just in time to get on the lengthy wait list for lunch at the popular Beachcomber Cafe.

I ordered the delicious Ahi Tuna Salad: sesame crusted Ahi, mixed greens, avocado, mango and radish with passion fruit vinaigrette.

Mexican Salad with Coriander & Macadamias

yield 2-4 servings

category Salad
cuisine Vegan

1 fresh corn on the cob
1 C cherry tomatoes, halved
1/2 C diced red bell pepper
1 avocado, diced
1 Tbsp finely chopped red onion
1/2 C roughly chopped macadamia nuts
Large handful of fresh coriander (cilantro), roughly chopped
2 Tbsp extra virgin olive oil
Juice of half a lime
1 clove garlic, crushed
1/8 habanero chili, deseeded and finely chopped
Pinch of sea salt

1. Shuck and clean the corn then slice off kernals and add to large bowl. Add tomatoes, peppers, avocado, onion, nuts and coriander. Mix ingredients.
2. Whisk together olive oil. lime juice, garlic, chili and salt in a small bowl.
3. Drizzle oil mixture onto salad. Toss and serve.

We love exploring new places. When was the last time you went somewhere new? Did you find a great restaurant to top-off your day?


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