A healthy spin to your basic taco’s. These salad filled taco’s are fresh, healthy and delicious!
HEALTHY SALAD TACOS
Ingredients
8 Iceberg lettuce leaves
8 lollo rosso lettuce leaves
Avocado dip
1 avocado
8-10 garlic cloves
¼ cup chopped fresh coriander leaves
1 tablespoon olive oil
1 tablespoon lemon juice
Salt to taste
Pico de gallo
1 medium tomato, deseeded and finely chopped
1 medium onion, finely chopped
2-3 fresh jalapenos, finely chopped
1 tablespoon chopped fresh coriander leaves
1 tablespoon lemon juice
Salt to taste
1 tablespoon olive oil
Salad
½ cup black beans, boiled
½ cup corn kernels, boiled
½ medium red bell pepper, chopped
½ medium green capsicum, chopped
½ medium yellow bell pepper, chopped
3-4 fresh jalapenos
7-9 black olives, seeded
7-9 green olives, seeded
Salt to taste
1 tablespoon lemon juice
1 tablespoon olive oil
Method
1. To prepare avocado dip, deseed, scoop out avocado flesh and put itin an electric blender. Add garlic cloves, chopped coriander, olive oil, lemon juice and salt and blend to a fine paste.
2. To prepare pico de gallo, combine tomato, onion, jalapenos, chopped coriander, lemon juice, salt and olive oil and mix well. Refrigerate to chill.
3. To prepare salad, combine black beans, corn kernels, red bell pepper, green capsicum and yellow bell pepper.
4. Slice jalapenos and add. Halve black and green olives, add and mix well. Add salt, lemon juice and olive oil and mix again. Set aside for 10 minutes.
5. Take an iceberg lettuce leaf, put in a lollo rosso leaf, fill in with some salad and a dollop of avocado dip and top with some pico de gallo.
6. Serve immediately.
Preparation Time: 15-20 minutes
Cooking Time:0 minutes
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