limes Archives

Vegan recipes

Vegan “crab” cakes

10 - 20 minutes

Ceviche recipes

Ceviche with avocado

Prawns and

Prawn salad with black sesame tahini

Nut recipes

Lime-and-pistachio doughnut cakes

15 minutes

Five-ingredient recipes

Lime ice

Grain recipes

Fridge-contents eggy fried rice

30 minutes

Cake recipes

Lemon ice-cream slice cake

50 minutes

Mexican recipes

Towering nacho salad

Chicken breast

Lemongrass chicken with smashed cucumber salad

15 minutes

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Beans recipes

Sopa azteca (Mexican tortilla soup)

30 minutes

Noodle recipes

Crispy noodle salad

2 minutes

Crispy noodle salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 minutes

Ingredients

For the salad:

1⁄4 cup olive oil
150 g egg noodles, cooked
1 avocado, sliced
30 g fresh coriander
1⁄3 small red cabbage , shredded
200 g cherry tomatoes , halved

For the dressing, mix:

1 cup extra virgin olive oil
2 T apple cider
1 lemon, zested and juiced
1 orange, zested and juiced
2 limes, zested and juiced
1 x 5 cm piece fresh ginger, peeled and grated
1⁄2 t turmeric
1⁄2 chilli powder

Method

Fry the noodles in the olive oil for 2 minutes, or until crisp.

Arrange the avocado, coriander, cabbage and tomatoes on a platter and break over the noodles. Drizzle over the dressing and serve immediately.

Cook's note: A fresh meal with minimal cooking. You'll want to eat like this every day!

Browse more salad recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Turkey-and-bean chilli with avocado salsa

Vegan “crab” cakes

Ceviche with avocado

Prawn salad with black sesame tahini

Lime-and-pistachio doughnut cakes

Lime ice

Fridge-contents eggy fried rice

Lemon ice-cream slice cake

Towering nacho salad

Lemongrass chicken with smashed cucumber salad

Sopa azteca (Mexican tortilla soup)

Crispy noodle salad

Crispy noodle salad

Ingredients

Method