TACO SALAD

YOURS (UK) - - Reciipe Inspiration -

serves: 4 prep: 15 mins Cook: none

2 lit­tle gem let­tuces, sliced

400g (14oz) can red kidney beans, drained and rinsed

50g (2oz) pit­ted black olives, sliced

100g (4oz) radishes, sliced

2 sticks cel­ery, sliced

2 ripe av­o­ca­dos

150ml (5fl oz) car­ton soured cream

2 tbsp pi­bil paste (or other chilli paste)

Juice of 1 lime

1 pack of taco shells

Hand­ful of co­rian­der, chopped

1. mix to­gether the lit­tle gems, kidney beans, olives, radishes, cel­ery and 1 diced av­o­cado in a large bowl.

2. Place the re­main­ing av­o­cado, soured cream, pi­bil paste and lime juice in a small food pro­ces­sor and blitz un­til smooth, then sea­son. toss half of this into the salad.

3. Spoon the salad into the taco shells and driz­zle the re­main­ing dress­ing on top. Sprin­kle over the co­rian­der and serve.

Per serv­ing: 378 cals, Per serv­ing: 378 cals, 5.5g sug­ars, 12g fat (1g sat fat)

TOP YOUR TASTY TACOS WITH A HAND­FUL OF GRATED CHED­DAR CHEESE OR A FEW SPOONFULS OF TOMATO SALSA

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