Plant-Based Mexican Tortilla Chip Salad
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Overview
- 15 min
- Serves 2
- Easy
Keep for later
Ingredients
100g Plant Based Mexican Mix + 2 cups water
2 cups baby cos lettuce, shredded
12 cherry tomatoes, sliced in half
2 cups tortilla chips
½ avocado, finely sliced
2 Tbsp raw cashews, finely chopped
¼ tsp chilli flakes
A small bunch of fresh coriander, finely chopped
1 lime
Instructions
1
Heat a large deep frying pan to high heat. Add Mexican Mix and water.
2
Once boiling, reduce to a simmer. Cook for ten minutes, or until thickened.
3
Divide the lettuce, tomatoes, tortilla chips, avocado, and cashews between two serving bowls. Spoon Mexican Mix sauce into bowls.
4
Squeeze lime juice over cos lettuce, tomatoes, and avocado. Sprinkle chili flakes over avocado. Garnish with coriander. Enjoy!
Recipe created by Danijela Unkovich
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