Deconstructed tortilla salad

This recipe comes courtesy of Nik and Edwina's Cookbook.

Hearty and satisfying, this is a summer take on one of our favourite winter dishes, New York truck tortillas. It works well as a packed lunch, so we usually make double the amount.

Deconstructed tortilla salad

Servings:	Serves 4
Calories per serving:	496
Ready in:	20 minutes
Prep. time:	20 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	26th September 2016

Best recipe review Love Piggy Truck! 4.6/5 The salad is neat too. Thanks Nick. Jerry, aka Chef)

Unusual food truck - Maximus Minimus, not from New York though!

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• salad
• 2 wholemeal tortillas
• 4 spring onions, whites parts only, finely chopped
• 2 avocados, peeled and cut into chunks
• ½ cucumber, peeled, de-seeded and cut into thick slices
• 400g can black (turtle) beans, drained and rinsed
• 100g feta cheese, crumbled
• 8 mint leaves, torn
• dressing
• 4 tablespoons of olive oil (or avocado oil)
• Juice of 1 lime
• A pinch of sugar or a 8g of agave syrup
• 1 tablespoon chopped dill
• 1 tablespoon chopped mint
• 1 teaspoon finely chopped coriander stalks
• 1 red chilli, deseeded and finely chopped
• 1 teaspoon chipotle sauce (or smoked paprika)
• salt and pepper

Method

1. First of all, blitz together the dressing ingredients together, and adjust the chipotle and sweet/sour balance to taste
2. Mix the spring onions, avocado, black beans and cucumber with the dressing in a large bowl.
3. Cut the tortillas into 1cm strips. Dry fry in a pan until browned on all sides.
4. Divide the salad mixture between 4 plates, and top with the feta and tortillas

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