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Mexican salad

Mexican salad
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Yield

Number of servings: 1
Serving size: 2 cups (500 ml)

Ingredients

  • 1 low protein tortilla from Cambrooke foods (2118) or homemade
  • 1 cup (250 ml) chopped romaine lettuce
  • 1 Tbsp (15 ml) salsa
  • 3 grape tomatoes cut in 2
  • ¼ cup (60 ml) diced cucumber
  • 2 Tbsp (30 ml) sweet corn
  • 1 Tbsp (15 ml) chopped green onion
  • 1 Tbsp (15 ml) fresh cilantro
  • ¼ cup (60 ml) avocado in cubes
  • 1 lime wedge


Dressing

  • 1 tsp (5 ml) lime juice
  • 1 pinch sugar
  • ¼ tsp (1 ml) chili powder
  • 1 pinch of cumin
  • 1 pinch of ground cilantro
  • 1 pinch of salt
  • 2 tsp (10 ml) canola oil
  • 2 drops Tabasco
     

Preparation

  • Place a tortilla into a tortilla bowl maker. In a 350 F preheated oven, cook the tortilla for 15 minutes.
  • Unmold. Let it cool. Place on a plate. Add lettuce and salsa and then the rest of the vegetables. Decorate with a lime wedge.
  • In a small bowl, mix together all the dressing ingredients. Add the dressing on the salad and enjoy!

Nutritional facts

  • Energy
    355 kcal
  • Protein
    2.7 g
  • PHE
    100 mg
  • TYR
    50 mg
  • LEU
    138 mg
  • VAL
    113 mg
  • ILE
    77 mg
  • MET
    31 mg
  • LYS
    108 mg
  • Energy
    355 kcal
  • Protein
    2.7 g
  • PHE
    100 mg
  • TYR
    50 mg
  • LEU
    138 mg
  • VAL
    113 mg
  • ILE
    77 mg
  • MET
    31 mg
  • LYS
    108 mg
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