Mexican Salad [Abel and Cole, AD]

Super simple, looks impressive and tastes absolutely delicious. I love everything about this gorgeous easy to put together salad. There is crunch, acidity from the quick pickled veggies and spices from the dressing. All-round one of my favourite combinations. If you fancy a bit of a Mexican flavour combination minus the grease, then give this platter a go!

This recipe is part of an on-going series with Abel and Cole. I had the absolute pleasure of visiting the farm where these gorgeous tomatoes were grown, which you can read all about here.

Mexican Salad

  • Servings: 4-6 people
  • Difficulty: easy
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  • 5 baby corn peeled and ready to go
  • 1 bag of salad leaves
  • 1 punnet of cherry tomatoes, halved
  • ½ bag of cucamelons, halved
  • 1 bag of veggie corn tortilla chips
  • 1 jar of red chilli-ginger salsa
  • 1 packet of coriander
  • 1 red chilli, sliced
  • 1 yellow chilli, sliced
  • Quick pickled beets and onion
  • 1 Chioggia beetroot, sliced
  • 1 yellow beetroot, sliced
  • ½ red onion, sliced
  • 1 tbsp of sugar
  • 6 tbsp of apple cider vinegar
  • Quick Guacamole
  • 2 avocados mashed
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Dressing
  • 50ml olive oil
  • 20ml of apple cider vinegar
  • 1tsp of fajita spice
  • 75g of almonds
  • Salt and peppers to taste


  1. This platter is all about the assembly. Get your finest platter out and let’s get going! Start of by quick pickling the beet and red onion. For best results slice all thinly, if you have a mandolin then even better. Add to a bowl and add the sugar and apple cider vinegar and set aside.
  2. Next prepare your baby corns by peeling off the outer layer of husk until you get to the inside. Pat them with olive oil and either stick on the BBQ or griddle in a pan until nice and golden brown for about 10 minutes. Once cooked slice horizontally and set aside.
  3. The guacamole is prepared by halving and scooping out the avocado flesh into a bowl. Add some salt, pepper and a good squeeze of lemon juice, mix and leave to the side.
  4. For the dressing; Add all ingredients into a small blender and blitz.
  5. Now let’s put everything together – add a layer of leaves on your platter, scatter the tomatoes, corn, cucamelons, pickled beets and red onion evenly on the platter. Dollop guacamole where there is space along with dressing and some salsa. Add some chili slices, coriander sprinkles along with corn chips for crunch.
  6. This salad platter has it all, acidity, crunch, spice and beautiful creamy avocado. By far my favourite. Eat straight away as its bets when super fresh!

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