A delicious layered salad, full of texture and so visually appealing. Ideally assemble in a deep glass bowl. A perfect side dish to serve when having a braai/barbecue and especially if you need to feed a crowd.
Serves 10 – 12
1 packet lettuce leaves, shredded
3 tomatoes, diced
½ cucumber, halved and sliced
2 large avocado pears, diced
1 x 410g tin whole kernel corn, drained
4 – 5 spring onions, chopped
1 x 410g tin red kidney beans, drained
Cheddar cheese, grated (about 180ml – 200ml)
Tortilla chips, scrunched into smaller pieces (Pringles are the nicest)
180ml (¾ cup) salsa, mild or hot
60ml (¼ cup) good quality mayonnaise
15ml (1 Tbs) fresh lemon juice
125ml (½ cup) crème fraiche
180ml (¾ cup) fresh coriander, chopped
Pinch cayenne pepper
Salt and freshly ground black pepper to taste
Layer ingredients in a large bowl, except for the tortilla chips. Cover the bowl and refrigerate.
Whisk all the salad ingredients together either by hand or in a food processor and refrigerate until ready to serve.
A half hour before serving, pour the dressing over the salad and then top with the tortilla chips.