Mexican Caesar salad
Serves: 4
Time to make: 25 mins
Hands-on time: 10 mins
Ingredients
- 4 extra-light flour tortillas
- cooking spray oil
- 3 eggs
- 3 cups torn cos lettuce
- 1 small avocado, chopped
- 2 rashers lean bacon, grilled, chopped
- 400g can kidney beans, drained, rinsed
- 1 cup cherry tomatoes, halved
- 1 lemon, juice
- 1 teaspoon taco seasoning mix
- 5 tablespoons oil-free French dressing
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Instructions
1 Preheat oven to 180°C. Place tortillas on baking trays. Spray with a little oil. Bake for 5 minutes until crisp. Cut in wedges.
2 Boil eggs for 7 minutes. Drain and plunge in cold water. Peel and cut in quarters.
3 Place lettuce in serving bowls. Add tortilla wedges with eggs, avocado, bacon, kidney beans and tomatoes.
4 Mix lemon juice with taco seasoning and dressing. Pour over salad. Serve immediately garnished with fresh coriander (optional).
HFG tip
If not serving immediately, toss avocado in lemon juice to prevent it browning. Do not mix all the salad ingredients together until ready to serve.
Nutrition Info (per serve)
-
Calories 392 cal
-
Kilojoules 1640 kJ
-
Protein 17 g
-
Total fat 18 g
-
Saturated fat 4 g
-
Carbohydrates 35 g
-
Sugar 8 g
-
Dietary fibre 10 g
-
Sodium 750 mg
-
Calcium 80 mg
-
Iron 4 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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