Isn’t this a fabulous slice of paradise!
I have been lucky enough to spend the last week enjoying Spring break in Mexico, during which I swam in the sea, lay in the sunshine and renewed my passion for the flavours of this beautiful and friendly country.
I return home excited to make my own Spicy Mexican Pickled Vegetables which add such a piquant and authentic flavour when they are served before the meal in a traditional cantina to stimulate the appetite. Recipe to follow when I have mastered the spices!
I am looking forward to recreating the fresh flavour of Pico De Gallo with the first of the Alberta hot house spring tomatoes and to experimenting with interesting local ingredients to find exciting new plant based taco and quesadilla fillings.
In the mean time I will be making this Mexican Inspired Salad so that I can reminisce about the sunshine, the warm, turquoise sea and the tropical, lush, green of my holiday surroundings in the fresh, salty and citrus flavours this dish recreates. Full recipe can be found here.
So quick to make, the hard work is the chopping and the magic lies in the dressing of freshly squeezed limes, cilantro and sea salt. Delish….like sunshine for your taste buds. Enjoy!
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