I love Mexican flavors and I always try to recreate Mexican recipes gluten-free and dairy-free to be able to enjoy them. My family always raves about this salad, as it is healthy, delicious, and very filling. You can have this salad as a main course or as a side dish! It’s very easy to prepare and it sits well in the fridge for the next day to enjoy more of it!


Yields: 2 full portions or 4 side salads

- 1 cos or romaine lettuce
- 4 medium size tomatoes
- 2 cucumber
- 2 avocados
- 1 can black beans, drained and washed
- 1 can corn, drained and washed
- 20 black olives, pitted and chopped
- ½ cup toasted almonds
- ½ cup fresh coriander (cilantro) leaves


- Juice of 1 lime and ½ lemon
- 4 tbsp. olive oil
- ½ tsp salt
- 1 tsp cumin (mixed in two tbsp. water)


  1. Put the almonds in a frying pan without oil and toast on low heat.
  2. Keep the almond aside to cool.
  3. Cut the lettuce and put in a salad bowl.
  4. Peel the cucumber and cut into bite-size pieces.
  5. Cut the tomatoes.
  6. Peel the avocados and cut into chunks. (Check video to see how to cut an avocado)
  7. Add the cucumber, tomatoes, black olives, black beans, corn, fresh coriander (cilantro) leaves, and half the toasted almonds to the bowl.
  8. Put all the dressing ingredients in a bowl and mix well.
  9. Drizzle the dressing over the salad and mix well.
  10. Add the avocado pieces and the remaining toasted almonds on top of the salad.
  11. Serve the salad with gluten-free corn chips.