Mexican turkey salad bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
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
Method
- STEP 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.
- STEP 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.
