All Simple Vegetable Recipes


Mexican onion salad

Mexican onion salad

 

A main course salad that needs no accompaniment - other than a cold beer.


Preparation time: 15 minutes
Cooking time: 30 minutes, plus 30 minutes to cool

Serves 3 to 4

  • 450 g (1 lb) minced beef

  • 2 tsp mild chili powder

  • 1 Tbsp tomato puree

  • 150 ml (5 fl oz) beef stock

  • 2 heads butter head lettuce

  • 2 tomatoes, cut into wedges

  • 1 red chili, seeded and finely chopped

  • 1 green pepper, seeded and shredded

  • 1 ripe but firm avocado

  • Juice of 1 lime

  • 2-3 Tbsp vinaigrette

  • 1 red onion, cut into fine rings

  • Tortilla chips to serve

  1. Brown the minced beef in a non-stick frying pan, then add the chili powder and tomato puree with the stock and bring to the boil. Simmer for 20 minutes, then allow to cool.

  2. Arrange the lettuce on a large platter, then top with the minced beef. Arrange the tomatoes, chili and pepper over the beef.

  3. Peel the avocado, remove the stone then slice. Toss the pieces in the lime juice, then arrange them over the salad.

  4. Drizzle lightly with the vinaigrette dressing, then top with the red onion slices. Serve with tortilla chips.

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