Mexican Salad Cups with Creamy Lime Dressing
Mexican Salad Cups with Creamy Lime Dressing
Serves: 6
Preparation: 15 minutes
Cooking: 40 minutes
Ingredients
1 lettuce head that will form 12-15 cups, washed
1 kūmara, rinsed and diced
1 tomato, diced
1 400g can black beans, drained & rinsed
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ cup quinoa, rinsed
2 tablespoons olive oil
Pinch salt
Dressing
Juice of 1 lime
Zest of 1 lime
½ avocado, thinly sliced
1 cup fresh coriander, roughly chopped
1 tablespoon honey
1/3 cup olive oil
Pinch salt
Method
Preheat the oven to 180ºC. Place kūmara on an oven tray and drizzle with olive oil, salt, cumin and cinnamon. Bake for 20-25 minutes or until slightly golden
Rinse quinoa and place in a small saucepan, add 1 cup of water. Bring to boil, then reduce heat to simmer, cover and cook for 15 minutes or until tender. Once cooked, set aside
In a separate saucepan, stir black beans over medium heat until warm. Set aside
Add dressing ingredients to a blender and pulse until smooth. Add a small amount of water if needed
Arrange lettuce cups on a serving plate. Top with quinoa, black beans and kūmara. Add tomato and drizzle with creamy lime dressing