This is a full on, full of flavour, full of texture and full of things kind of salad. That said it’s east to throw together and is one of those salad’s that people actually go back for seconds of even when there’s meat on a table because it tastes so good. Just look at all those colours!
You’ve got crisp lettuce, the strong smoked cheddar, crispy tortilla, crunchy carrots, spicy radish and that dressing. This is my healthier take on chipotle mayo and soon you’ll be drizzling it on everything. I first posted about this last week in my vegetarian burrito bowl recipe. It’s also great on tacos and to dip prawns into! So much lighter than traditional chipotle mayo but you don’t miss a thing when it comes to flavour, promise.
Now you could have this salad for lunch, add some grilled prawns, fish or chicken for a non vegetarian meal or serve it as part of a larger share spread of food. My brother and I had it for lunch on a lazy Sunday along with loaded sweet potato fries and baked chicken. Both those recipes will be coming soon too!
This recipe is also ridiculously easy to throw together.
Serves 4 as a side or 2 as a main
Ingredients
2 heads baby cos lettuce, shredded and then roughly chopped
5 cornichons
60 g grated or shaved smoked cheddar
1/3 cup sliced radish
1/3 cup spring onion
1/3 cup cherry tomatoes (quartered)
2/3 cup cucumber (2cm dice)
1 carrot, spiralized and chopped roughly or grated
2 boiled eggs, quartered
1/2 cup baked tortilla strips (or just use corn chips)
Dressing
2 Tbs chipotle sauce
1 Tbs whole egg mayo
4 Tbs greek yoghurt
1 tsp lime juice
Directions
Whisk the dressing ingredients together in a bowl. Check for seasoning. Set aside.
Combine all salad ingredients excluding tortilla strips and eggs in a bowl and toss to combine. Arrange eggs on top, can mix through gently, and then liberally drizzle over a few spoonfuls of mayonnaise. Sprinkle over half the tortilla strips.
Serve the salad with the mayo and tortilla strips on the side so fellow eaters can add more as they serve. That easy.
HH. x
