Mexican SALAD

By author photo Jenny Craig Team



Serves 1.


1 capsicum, diced
1 Lebanese cucumber, diced
2 cups lettuce leaves, roughly chopped
1 punnet cherry tomatoes, diced
20g low fat cheese, grated
2 tbsp jalapenos, diced (optional)



1/3 cup low fat Greek yoghurt
Juice from 1 lime
1 tbsp white wine vinegar
1 tbsp coriander, finely chopped
1 tsp paprika



1. Place the capsicum, cucumber, lettuce, cherry tomatoes, cheese and jalepenos (if using) into a bowl and combine.
2. To make the dressing, mix together the Greek yoghurt, lime juice, white wine vinegar, coriander and paprika. Season to taste. Stir the dressing through the salad when ready to serve.

Serve with our Mexican-style Slow Cooked Pork.

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