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Mexican Salad with Prickly Pears | Exotic & Fit
(0)
15 min
Under an hour
Knuspr-Küche
Ein farbenfroher und exotischer Salat, der mexikanisches Flair direkt in Ihre Küche bringt. Die Kombination aus cremiger Avocado, herzhaften Kidneybohnen und süßem Mais wird durch die fruchtige Note der Kaktusfeige perfekt ergänzt. Ein leichter, gesunder Genuss, der in nur 20 Minuten zubereitet ist – ideal als schneller Lunch oder Beilage zum Grillen.
Preparation method
Wash the vegetables thoroughly. Core the bell peppers and cut them into small cubes, quarter the cherry tomatoes. Halve the avocado, remove the pit, scoop out the flesh from the peel, and also dice it. Cut the red onion into fine strips.
Carefully peel the prickly pears (Caution: they can have fine spines, it's best to work with gloves or a fork and knife). Quarter the fruits and then slice them.
Cut the chili pepper lengthwise, remove the seeds, and finely chop the pepper. Wash the cilantro, shake dry, and roughly pluck the leaves.
Chef's tip
Tip: If you prefer it less spicy, use only half a chili pepper or omit it entirely. The salad also tastes excellent with a dollop of sour cream or tortilla chips as a topping.
Ingredients
Nutritional values
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