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Recipe 8 min read

Mexican salad with sriracha aioli

A vibrant Mexican-style salad with chargrilled corn, avocado, and a sriracha aioli kick. Pile high, top with white fish, finish with a squeeze of lime.

Mexican salad with sriracha aioli

Crunch, sweetness, a zesty kick, a dash of spice. Easily one of my all-time favourite salads, and I’m picky about my greens. The chargrilled corn makes it; don’t skip the smoky element. Top with white fish for the protein.

Ingredients

  • 3 cups kale and 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 tablespoons olive or avocado-and-chilli oil
  • Salt and pepper
  • Aioli: 1/4 cup homemade aioli with 1 tablespoon sriracha sauce stirred in
  • To serve: 1–2 fillets of white fish per plate

Method

  1. Remove the husks from the corn. Chargrill directly on a gas range over an open flame, turning frequently with tongs until blackened on all sides. Set aside to cool. Or grill in an oven or on a BBQ.
  2. Slice the corn off the cob with a sharp knife. Set aside.
  3. Assemble the salad on a serving platter in this order: kale, capsicum, cherry tomatoes, onion, grilled corn, avocado, coriander. Add a handful of crushed natural tortilla chips for extra crunch if you like.
  4. Pour 2 tablespoons of avocado-and-chilli oil over the salad before serving.
  5. Pile salad onto a plate and top with 1–2 fillets of white fish.
  6. Serve with a swirl of sriracha aioli and a squeeze of lime.
Written by
Steph Pearce
Women's health, nutrition & performance coach
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