It’s raining and grey here in Yorkshire so I needed some food that is full of sunshine to cheer me up. This is a Mexican inspired recipe that’s easy to throw together.
Avocoda and Sweetcorn Salsa (makes one small bowl full)
225g canned sweetcorn, drained
1/2 red onion, finely chopped
8-10 cherry tomatoes, quartered, and de-seeded if you don’t like the insides like me!
A handful of fresh basil, finely chopped
1 ripe avocado, peeled and diced
1 tablespoon of lime juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1. Combine all the ingredients in a bowl and mix together well. Leave in the fridge for a couple of hours before eating.
Fresh coriander is a good substitute for basil.
This is also nice mixed with cooled pasta shapes to make a pasta salad for lunch.
I love vegetarian sushi, but I don’t often have time to make it. Luckily it’s readily available in supermarkets nowadays, but when I want a quick and easy homemade version I make this rice salad.
Vegetarian Sushi Salad (Serves 2-3)
200g sushi rice
3 tbsp rice vinegar
150g diced cucumber
4 sliced spring onions
1 tablespoon toasted sesame seeds
1 sheet of roasted nori seawood, cut with scissors into small pieces( I use Blue Dragon Sushi Nori sheets)
- If you are starting this recipe from scratch, cook 200g rice and allow to cool slightly. (This is, however, a great recipe for using up leftover rice and if you don’t have sushi rice, Thai sticky rice works well in this recipe.)
- Spread the rice out in a shallow bowl and pour over 3 tbsp of rice vinegar and mix well.
- Add 150g diced cucumber and 2 sliced spring onions, 1 tbsp sesame seeds and mix.
- Finally chop your sheet of roasted nori seaweed using scissors and sprinkle this into the salad.