Mexican nourish salad to serve with tacos or as fill for other recipes
Tools needed: bowl, dehydrator
Ingredients:
1 big tomato cut in cubes
1/2 cup fresh finely chopped coriander
1/2 cup marinated fresh kernels
1 cup marinated mushrooms
2 tbsp finely chopped white onion
1 tbsp finely chopped fresh onion
1 minced garlic clove
1/2 finely chopped red pepper
Salt as needed
1 tbsp lemon juice
Grounded pepper as needed
1-2 tbsp olive oil
Preparation:
In a bowl place the mushrooms
Marinated the mushrooms with olive oil salt ground pepper lemon for 1 hour
Dehydrate for 40 minutes afterwards
Get the corn kernels and marinated them separate with salt olive oil vinegar for 1 hour
Place all the materials in a bowl and stir
Serve:
Serve the salad with guacamole or mushroom dressing
