Mexican-Ryvita salad bowl

Mexican-Ryvita salad bowl


Preparation Time: 5 minutes

Number of Servings: 1


Printer friendly recipe
Mexican-Ryvita salad bowl
Energy (kJ)
496
Energy (kcal)
118.5
Fat
6.9
of which Saturates
7
Carbohydrate
8.6
of which Sugars
1.6
Fibre
5.3
Protein
2.86
Salt
10mg
  • Per 100g
  • Per serving

Ingredients

1/2 large (160g) ripe avocado

1 teaspoon finely chopped pickled jalapeno chillies

1/2 tablespoon lime juice

1 tablespoon olive oil

1 baby (100g) cos lettuce, trimmed

1/3 cup (80g) canned corn kernels

1/3 cup (80g) drained red kidney beans

2 Ryvita Multigrain crispbreads, broken into pieces

1 lime, cut into wedges

1/2 red chilli, sliced finely

Method

  1. Put the flesh of the avocado, chillies, lime juice and olive oil into a small food processor or blender and blitz to a puree. Season to taste with sea-salt and freshly ground black pepper.
  2. Arrange the leaves of the cos lettuce in a wide bowl and top with the corn, beans, crispbread pieces and dollops of the avocado dip.
  3. Serve with lime wedges and a scatter of sliced chilli
  4. (If you do not have a food processor or blender, you can dice the avocado and mash with the chillies, juice and oil.)