Healthy salad | Chef Adda

Healthy salad

AuthorSuman
RatingDifficultyBeginner

This delicious Everyday healthy Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish!

Ingredients
 2 truss tomatoes, seeds removed, sliced
 2 tablespoons olive oil
 2 large corn tortillas
  1 cup (200g) fresh corn kernels, or frozen corn kernels
 50g jalapeno chillies in brine, drained,
 1 1/2 tablespoons brine reserved
 100g sour cream
 425g can black (turtle) beans, rinsed, drained
 ½ cup coriander leaves (chopped)
 1 avocado, sliced
 1 onion, halved, thinly sliced
 1 cup shredded cos lettuce
 Lime wedges, to serve
 10 Toast cashew nuts
Nutrition Facts

Amount Per Serving
Calories 297
% Daily Value *
Total Fat 24g37%
Saturated Fat 6g30%
Cholesterol 22mg8%
Sodium 665mg28%
Potassium 631mg19%
Total Carbohydrate 16g6%
Dietary Fiber 5g20%
Sugars 8g
Protein 6g12%

Vitamin C 41.5%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Instructions
1

Preheat the oven grill to high. Boil the kettle. Place corn in a heatproof bowl and pour over boiling water. Set aside for 3-4 minutes. Rinse and drain.

2

Tightly roll up the tortillas and slice into 5mm strips. Toss to separate, then place on a baking tray and drizzle with oil. Grill for 3-4 minutes until golden. Cool.

3

Combine jalapeno brine and sour cream in a bowl. Season. Combine corn and remaining ingredients, except lime, in a bowl. Drizzle with sour cream mixture, top with tortilla and serve with lime wedges.

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Ingredients

Ingredients
 2 truss tomatoes, seeds removed, sliced
 2 tablespoons olive oil
 2 large corn tortillas
  1 cup (200g) fresh corn kernels, or frozen corn kernels
 50g jalapeno chillies in brine, drained,
 1 1/2 tablespoons brine reserved
 100g sour cream
 425g can black (turtle) beans, rinsed, drained
 ½ cup coriander leaves (chopped)
 1 avocado, sliced
 1 onion, halved, thinly sliced
 1 cup shredded cos lettuce
 Lime wedges, to serve
 10 Toast cashew nuts

Directions

Instructions
1

Preheat the oven grill to high. Boil the kettle. Place corn in a heatproof bowl and pour over boiling water. Set aside for 3-4 minutes. Rinse and drain.

2

Tightly roll up the tortillas and slice into 5mm strips. Toss to separate, then place on a baking tray and drizzle with oil. Grill for 3-4 minutes until golden. Cool.

3

Combine jalapeno brine and sour cream in a bowl. Season. Combine corn and remaining ingredients, except lime, in a bowl. Drizzle with sour cream mixture, top with tortilla and serve with lime wedges.

Healthy salad

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