skip to Main Content

Mexican appetizers with Patricia – Salsitas´s salad

Serves 4 


1 cup uncooked quinoa
2 chicken breasts
1 red onion
2 cups canned black beans
1 romaine heart lettuce
1,5 Apetina feta cheese block
2 cups salsa verde
2 avocadoes
Olive oil
One garlic clove



  • Cook the chicken breast in boiled water with garlic, salt and pepper
  • Cook the one cup quinoa with 3 cups water and a vegetable bulljon. Let it cook 20 minutes
  • Meanwhile cut the lettuce, onion and one avocado
  • Rinse beans
  • Once the chicken breast is cooked shred it with two forks
  • In a bowl add all the ingredients, and the avocado dressing among with cheese on top
  • Mixed all the ingredients and serve in individual bowls
  • For the avocado dressing: Blend 2 cups of salsa verde, one avocado, 2 spoons olive oil, 1/2 cup water.


This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top