Tuesday, January 21, 2014

Salad for Breakfast: Layered Tex-Mex Salad

I just ate salad for breakfast. Because I can. Isn't being an adult wonderful? I've gone wheat-free and quasi-paleo of late and am loving it, feel like a new woman and this salad fits in well!

This isn't your average salad, it's salad I've been dreaming about all night because it is just that good. The combination of flavours and textures added to the aesthetic appearance is just fabulous. It's a whole meal and a healthy one at that, which would be perfect for dinner or to bring to picnics, potlucks or parties. It keeps well overnight and doesn't get soggy. I used grilled Mexican seasoned pork chops as the main protein, sliced thinly, but you could use a layer of seasoned taco beef or ground turkey, or some sliced grilled chicken or just leave meat out entirely! You may notice you don't see the corn in the pictures that the recipe calls for, but that's because when I went to get the corn, it turned out I had none. Although this was excellent without it, I think the crunchy sweetness would have added another fabulous layer of flavour.

Ingredients:

For the salad:

  • 4 little gem lettuce, thinly sliced
  • 4 ripe tomatoes, diced
  • 1 large white onion, finely diced
  • handful chopped coriander (cilantro)
  • 2 avocados, thinly sliced
  • lime, juiced
  • 2 cups cheddar cheese, grated
  • 1 can black or kidney beans
  • 1 can sweetcorn
  • 4 roasted red peppers, sliced
  • 2 cups meat choice (see intro)
  • 1 cup sliced black olives
  • 1 quantity of dressing (recipe below)
Mix the onions and coriander and add half the juiced lime. Season with salt and pepper.  Use the remaining lime juice to coat the avocado slices to ensure they don't brown.

Get a large glass bowl and begin assembling. Start with a big layer of lettuce, reserving about 1/4 then layer the rest of the ingredients in whatever way seems appealing to you, with the dressing on the top. Top with another thin layer of lettuce. You can add a bit of cheese and green onions and olives on top as a garnish if you'd like.

Serve 

For the dressing:

  • 2/3 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup salsa
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 1/4 tsp chill powder
  • salt and pepper to taste
Mix all ingredients thoroughly. 







2 comments:

  1. First of all, your blog is SO cute! Love the owls :)

    Secondly, this salad looks amazing. I love that you've put these wonderful tex mex flavours into a salad. I'd be having it for breakfast too. Thank you for sharing at Simple Supper Tuesday. Hope to see you again next week!

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  2. Sounds great that it doesn't get soggy, even if kept for a while. Nothing worse than a soggy salad. :)

    ReplyDelete