Salad, Mexican

Name: Salad, Mexican
Yield: 4
Ingredients: Pepper; Salt; 0.5 tsp Oregano, dried; 1 Lemon, the juice of which; 1 Green bell pepper; 1 tsp Paprika; 1 Red bell pepper; 150 g Leaf celery; 150 g Leek; 2 Avocado; 200 g Corn. cores. canning; 5 tbsp Oil; 800 g Iceberg, lettuce

Salads

Cook time: 0 min.
Servings: 4

Ingredients for Salad, Mexican

		Pepper
		Salt
0.5	tsp	Oregano, dried
1		Lemon, the juice of which
1		Green bell pepper
1	tsp	Paprika
1		Red bell pepper
150	g	Leaf celery
150	g	Leek
2		Avocado
200	g	Corn. cores. canning
5	tbsp	Oil
800	g	Iceberg, lettuce

Instructions for Salad, Mexican

To prepare the Salad, Mexican recipe, please follow these instructions:

Cut the salad into strips and celery in slices. Wash and rinse the porridge thoroughly and cut it into slices. Cut the peppers into small terns. Peel the avocados and share them. Cut them into smaller terns that turn in half of lemon juice.

Mix it all in a bowl.

Mix the marinade and pour it over the salad.

Serve bread.

Salad, Mexican

Ingredients for Salad, Mexican

Instructions for Salad, Mexican

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