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 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 392cal
-
Kilojoules 1640kJ
-
Protein 17g
-
Total fat 18g
-
–Saturated fat 4g
-
Carbohydrates 35g
-
–Sugars 8g
-
Dietary fibre 10g
-
Sodium 750mg
-
Calcium 80mg
-
Iron 4mg
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.
