27 June 2020

MExican Salad


For Dressing: 2 tbsp extra virgin olive oil fresh coriander leaves - roughly chopped 3 cloves of garlic - finely minced 2 tsp dried oregano 3 tbsp lemon juice 3/4th tsp cumin powder 1/4 tsp chilli flakes For Salad: 200 gms lettuce tomatoes - chopped corn 1/2 cup kidney beans - boiled 1 avocado spring onion

Njerinjil Water-

800ml vellathil oru spoon ettu thilapiche Elam choodode 2 allel 3 thavanayayi kudikkam