Mexican turkey salad bowl


1 large flour tortilla
2 tbsp olive oil
olive oil
juice ½ lime
tbsp sliced jalapeños, plus 1 tbsp of vinegar from the jar
handful crisp salad leaves
½ avocado, stoned & cut into chunks
1 tomato, chopped
½ small red onion, sliced
2 thick slices cooked turkey, shredded
1 tbsp cheddar, grated
soured cream, to serve


Heat oven to 220. To make a tortilla basket, soften the tortilla in the microwave for a few
secs, then brush with a little of the oil and gently push the oiled side to line a small ovenproof
Line with foil and weigh with baking beans or a slightly smaller ovenproof bowl. Cook for 8-
12 mins until crisp, allow to cool slightly before removing.
Make the dressing by mixing the oil, lime juice and vinegar, season. Mix the leaves,
avocado, tomato, onion and turkey and toss with the dressing. Pile into the bowl and top with
the cheese, jalapeños and a dollop of soured cream.