Mexican Salad Boats

All I want in summer is nice salads. Today I went surfing for the first time with my dad and my husband in Scarborough beach in Perth. It was a lot of fun and it is a lot harder than it looks! Got a good workout out of it! It has been on my bucket list for a while and I am actually planning to take a few more lessons to hopefully stand up more than 4 times! 

But anyway this is my recipe for a healthy mexican salad with a bit of twist (well actually 2!) the first one is the presentation - using lettuce leaves as little boats to make it a little more Mexican and make healthy tacos. This would be great as a side for a mexican feast or on its own for a light summer dish.

My second twist is in the salsa verde I actually added spirulina ( only a little bit) to make increase the salsa superpowers!

Ingredients:  (makes around 6 boats)

• 6 lettuce cups 
• 1 cup of cherry tomatoes
• 1 can of corn or 1 fresh corn cob
• 1 avocado
• 1 red capsicum
• 1 green capsicum 
• 1 lemon

Salsa Verde Dressing:

• 1 red chili
• handful of mint
• handful of parsley
• handful of coriander
• handful of basil 
• 3 tbsp of olive oil;
• salt
• 1 tsp of spirulina

Instructions:

1. Wash and cut the corn, capsicums, tomatoes and avocado in small pieces ( around 1 cm each);
2. Rinse the lettuce cups and lay on a tray
3. Mix the herbs and olive oil in a food processor (you can substitute more of some herbs if you don't have them all on hand), add the salt, chilli and spirulina. You can add more chilli if you like it very spicy.
4. Fill the lettuce cups with the salad and top with the salsa verde and finish it off with some lemon juice;
5. Enjoy 

Ps: it's mexican food and can be quite messy! 

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