Mexican Turkey Salad Bowl
In this recipe, a crunchy tortilla bowl holds a delicious mix of crisp salad leaves, creamy avocado, juicy tomato, and flavorful turkey, all topped with a zesty dressing and a dollop of soured cream. It's a delightful combination of textures and flavors that is sure to satisfy your taste buds.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 1
Nutrition
- Calories: 616 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 1.81 milligram of sodium
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