Mexican Salad Bowl

Mexican Salad Bowl


For the walnut ‘meat’:

  • 100 g (3.5 oz) walnuts
  • 50 g (1.8 oz) sun-dried tomatoes in oil
  • 1 garlic clove
  • 1 tsp chipotle paste
  • pinch of salt

For the salad:

  • 1 sweet gem lettuce, sliced
    • 1/2 red onion, thinly sliced
    • 30 g (1.1 oz) jalapeños in a jar, roughly chopped
    • 2 tbsp sunflower seeds

    For the dressing:

    • 1 lime
    • 1 tsp maple syrup
    • 1 tsp balsamic vinegar
    • 1/2 tsp paprika
    • 1 small handful of fresh coriander, finely chopped + extra for topping
      • 1 tbsp extra virgin olive oil
      • pinch of salt

      For the toppings:

      • chopped tomato, sweetcorn, mashed avocado and lime juice


      1. Add the walnuts to a food processor and pulse until they have broken down and fine. Drain as much oil from the sun-dried tomatoes as possible, then add them to the food processor along with the garlic clove, chipotle paste and a pinch of salt. Process until everything has combined. Then transfer the walnut ‘meat’ to a bowl and leave it to one side.
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