Mexican Salad with Sriracha Aioli

Ready for a salad that seriously hits the spot?

We’re talking crunch, sweetness, a zesty kick, and a dash of spice!

It’s easily one of my all-time fave salads – and believe me, I’m pretty picky when it comes to my greens 😉

Give it a go and don’t forget to share your masterpieces with me on Instagram (@stephpearce)! I can’t wait to see your take on it!

 

Mexican Salad with Sriracha Aioli

Ingredients:

3 cups kale & spinach mix

2 whole corn cobs, chargrilled

1 medium red capsicum, diced

1 cup cherry tomatoes, halved

1/4 cup coriander

1/4 cup red onion, diced

1 ripe avocado, cubed

2 Tbsp olive or avocado & chili oil

Salt & Pepper 

+

¼ Cup Homemade Aioli with 1 Tbsp Siracha Sauce stirred in.

 

Directions:

  1. Remove the husks from the corn and place directly on a gas range over an open flame, turning frequently with tongs until blackened on all sides. Set aside to chill. OR! Grill in an oven OR BBQ if you don’t have a gas element you can use. 
  2. When the corn is cool, slice the corn off the cob with a sharp knife. Set aside & prepare all of your other salad elements.
  3. Assemble salad on a serving platter. The order I like to go by is: Kale, Capsicum, Cherry Tomatoes, Onion, Grilled Corn, Avocado, Corriander, and you can also add a handful of crushed natural tortilla chips if you want extra crunch!
  4. The secret ingredient!! Pour 2 Tbsp of Avocado & Chili Oil over the salad before serving. 
  5. Pile a heap of salad onto a single-serve plate and add 1-2 fillets of white fish on top of the salad. 
  6. Serve with a swirl of the homemade sriracha aioli and a little squeeze of lime juice. 

 

Enjoy!

 

Love & Health

Steph x