Taco Salad Bowl: Recipe

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RECIPES | This taco salad bowl is basically a deconstructed vegetarian hard taco. The tortilla/flour wrap is lightly baked and filled with a healthy Mexican inspired salad.

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Preparation Time: 15 minutes / Cooking Time: 10 mins / Serves 2

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Ingredients

• 2 corns on the cob
• juice of one lime
• 1 garlic clove, finely diced
• 1/4 red onion
• 2  flour wraps/large tortillas
• 1 avocado, mashed
• 30ml olive oil
• 12 cherry tomatoes, cut in half
• 100 spinach leaves
• 5g coriander leaves, diced

Method

1. Preheat the oven to 220°C fan forced.
2. Place the corn in a large saucepan with water and boil for 10 minutes, then allow to cool.
3. While the corn is cooking place each of the wraps into separate heatproof bowls, pressing down to mold into the shape of the bowl. Bake for 10 minutes.
4. Remove the wraps from the oven and allow to cool. Once cool remove the wraps from the heatproof bowls and set aside.
5. Using a sharp knife cut the corn off the cob and place into a bowl.
6. Add the spinach, onion, tomato, lime juice, olive oil and coriander to the corn and mix well.
7. Transfer the salad mix into the the wrap/tortilla bowls.
8. In a separate bowl, mix together the avocado and garlic.
9. Add the avocado to both salad bowls and eat immediately.

Notes

I would recommend lining your heatproof bowl with baking paper or greasing it lightly to ensure the wrap/tortilla doesn’t stick.