Mexican turkey salad bowl

Mexican turkey salad bowl

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 1

Try something different with this quick and easy salad for one

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
616
protein
26g
carbs
32g
fat
44g
saturates
8g
fibre
5g
sugar
9g
salt
1.81g

Ingredients

  • 1 large flour tortilla
  • 2 tbsp olive oil
  • juice ½ lime
  • 1 tbsp sliced jalapeños, plus 1 tbsp of vinegar from the jar
  • handful crisp salad leaves
  • ½ avocado, stoned & cut into chunks
  • 1 tomato, chopped
  • ½ small red onion, sliced
  • 2 thick slices cooked turkey, shredded
  • 1 tbsp cheddar, grated
  • soured cream, to serve

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Method

  1. Heat oven to 220C/200C fan/gas 7. To make a tortilla basket, soften the tortilla in the microwave for a few secs, then brush with a little of the oil and gently push the oiled side to line a small ovenproof bowl. Line with foil and weigh with baking beans or a slightly smaller ovenproof bowl. Cook for 8-12 mins until crisp, allow to cool slightly before removing.
  2. Make the dressing by mixing the oil, lime juice and vinegar, season. Mix the leaves, avocado, tomato, onion and turkey and toss with the dressing. Pile into the bowl and top with the cheese, jalapeños and a dollop of soured cream.

Recipe from Good Food magazine, April 2011

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Comments

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messyjessie86's picture
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I loved the flavours, and it looked impressive in the tortilla bowl...BUT practically almost impossible to eat. Couldn't cut the tortilla with my knife, and ended up tearing it up with my fingers which was really messy. So the next time I make it I think I'll just make it into a bog standard wrap.

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