Crispy salad with Mexican twist

Salad ingredients:

2 tortillas

6 Colored Tinkerbell® sweet baby peppers

1 box Tomberry® pearltomatoes

1 red onion

1 avocado

2 ears of corn

75 gram rocket salad

Sunflower oil for deep frying

Dressing ingredients:

1 jalapeno peper, finely chopped

1 garlic clove, finely chopped

4 green onions, cut into rings

50 gram Parmesan cheese, grated

1 bunch fresh coriander, finely chopped

1 juice and rasp of a lime

2 tablespoons mayonnaise

1 tablespoon Greek yoghurt

1 tablespoon olive oil extra virgen


Heat the oil in a wok or large sauce pan, to 160 degrees. Cut the tortillas into thin strips, fry them crispy and drain on a paper towel.

You can prepare the ears of corn in two ways. In the oven on 180 degreeds.  Brush the corn with olive oil, sprinkle with salt and pepper, wrap in aluminum foil and roast in the oven for 30 minutes. You can also roast the corn on the BBQ.  When they are deep yellow in color the corn is ready.  This is approximately after 8 to 10 minutes

Remove the tops and seeds from the baby peppers, then cut them in half lengthwise and cut into thin strips. Peel and thinly slice the red onion in rings. Cut the avocado in half vertically, take out the pit and remove the skin, cut in cubes.

Place the corn upright in a bowl and cut the corn kernels from the cob with a knife. Mix all salad ingredients in a large bowl.

Mix all dressing ingredients. Season it with salt and pepper. Add the dressing to the salad and mix well. Finally add the crunchy tortilla strips and garnish with the Tomberry® pearltomatoes.

Enjoy this colorful crispy salad!

Greetings Sandra Ysbrandy