To call this salad Mexican would probably be an insult to the cuisine, hence the quotation marks, but it is an amazing salad inspired by elements in a pico de gallo and nachos.
Lime and coriander are my favourite ingredients, which explains my love for both Mexican and Thai cuisine, as they appear in many recipes from the two regions.
This salad is the perfect accompaniment to a braai, and would be great shoved in some taco shells or wraps.
To make this dish of awesome, you will need:
- tomatoes, (I used a variety of baby heirlooms, sliced thinly)
- corn (I cut mine off the cob and roasted it in the oven for 30min at 180C)
- Pickled red onions, to make, finely slice a red onion and put it in a bowl of hot boiled water for 10 minutes, drain and then cover the onions in the juice of 3 limes, some salt, pepper and a splash of green Tabasco. They will start to turn pink after about 10 minutes. Add to the salad with the lime juice (you can find a more elaborate recipe here)
- Fresh coriander, finely chopped
- Cheddar cheese, cut into tiny cubes
- Guacamole, I smashed two avos together with some coriander, salt, pepper and some lime juice.
- Nacho chips (I used Doritos), place on the salad just before serving, so they don’t get mushy