Strawberry cheesecakes
Spend more time entertaining and less time in the kitchen with this speedy, low-fat recipe – ideal if you want a lighter option at the end of your dinner party
Mexican turkey salad bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 large flour tortilla
- 2 tbsp olive oil
- juice ½ lime
- 1 tbsp sliced jalapeñosplus 1 tbsp of vinegar from the jar
- handful crisp salad leaves
- ½ avocadostoned & cut into chunks
- 1 tomatochopped
- ½ small red onionsliced
- 2 thick slices cooked turkeyshredded
- 1 tbsp cheddargrated
- soured creamto serve
Nutrition: per serving
- kcal616
- fat44g
- saturates8g
- carbs32g
- sugars9g
- fibre5g
- protein26g
- salt1.81g
Method
step 1
Heat oven to 220C/200C fan/gas 7. 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 bowl. 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.
step 2
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.
