Mexican Caesar salad
Salads

Mexican Caesar salad

Serves: 4
Time to make: 25 mins
( Hands-on time: 10 mins )
Total cost: $ 15.60 / $ 3.90 per serve

(at time of publication)


Ingredients

  • 4 extra-light flour tortillas
  • cooking oil spray
  • 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

  • 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).

    Nutrition Info (per serve)

      • Kilojoules 1640kJ

      • Calories 392cal

      • Protein 17g

      • Total fat 18g

      • Saturated fat 4g

      • Carbohydrates 35g

      • Sugars 8g

      • Dietary fibre 10g

      • Sodium 750mg

      • Calcium 80mg

      • Iron 4mg

    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.

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    Author: Sarah Swain - Food writer, stylist and recipe creator
    Photographer: Melanie Jenkins
    First published: Sep 2010

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