Recipes CHRISTMAS SALAD 2 - TACO SALAD
CHRISTMAS SALAD 2 - TACO SALAD
Filled with colour and flavour - our second delicious salad offering is the Christmas Taco salad. Enjoy to the max!
- WHAT YOU WILL NEED -
- FOR THE SALAD
- Greens – think frilly lettuce, rocket, micro leaves
- Tinned corn
- Tinned red kidney beans
- Cherry tomatoes, halved
- Red onion, finely sliced
- Coriander leaves
- Avocado, finely sliced and drizzled with lemon to prevent discolouration
- Small or cocktail-sized tortilla wraps
- FOR THE DRESSING
- extra virgin olive oil
- ¼ cup low fat plain yoghurt
- Cape Herb & Spice TACO SPICE
- ¼ cup tangy mayonnaise
- Limes, for serving
- Cape Herb & Spice Taco spice, to taste
- METHOD -
Preheat your oven to 180 ºC. Then line a baking sheet with baking paper.
Next, slice the tortilla into slivers and paint with olive oil on both sides and sprinkle lightly with Cape Herb and Spice Taco Seasoning.
Bake until golden, about 5-7 minutes. Then plate up all the salad ingredients on a lovely large platter and add the taco crisps. Whisk together the yoghurt and mayo and add Cape Herb and Spice Taco Seasoning to taste. Drizzle dressing over salad and serve with wedges of lime for a squirt of freshness.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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