Celebrate with this Mexican festival salad. You can serve the salad with tortilla chips by crushing them into small pieces and sprinkling them over the salad.
Thinly slice the avocado and marinate in the juice of one lime. Meanwhile, shred the iceberg lettuce (finely slice) and form a mountain in the middle of the plate.
Slice the cucumber, about equal the size as the sliced avocado and arrange on top of and around the lettuce.
Cut the smoked chicken into thin strips and arrange them on the salad.
Slice 1½ sweet peppers (capsicums) into thin rings (remove the seeds) and place them at the edge of the salad (see photo). Then dice the remaining sweet peppers finely and save for the garnish.
Remove the avocado from the lime juice and arrange over the salad with the kidney beans and a good sprinkle of the pine nuts. Garnish the salad with fresh coriander leaves and diced peppers.
Finally, squeeze the juice of one lime and of the tangerine over the salad and serve immediately.
Tips from the author
Years ago I spent Christmas in Mexico. The extreme heat made a huge Christmas tree look all withered and brown in the middle of the square which was in sharp contrast to the colourful Mexican culture. Those warm and beautiful colours can always be found in Mexican food like this salad tribute to that brave Christmas tree I once admired in Mexico. Celebrate and enjoy!
If you cannot eat beans, try adding corn kernels instead.
Optional - enrich the salad with red onion, thinly sliced and cherry tomatoes, cut in half.