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Tortilla and avocado Tex Mex salad

6/9/2016

23 Comments

 
Tortilla and avocado Tex Mex salad - Liz Posmyk Good Things
In this tech-driven, crazy-busy era, I feel that the mantra: 'the simple things in life are often the best' is particularly appropriate and a relatively good one to bear in mind daily as we rush from one agenda item to another.

I feel it can be said for recipes, too, some of which seem overly complicated. My favourites are definitely those that are simple, fresh and tasty.

The salad I'm sharing here is my adaptation of a recipe from Ross Dobson's Food + Beer  - a cracker of a cookbook that I reviewed last Spring. It takes no time to prepare, and is a great accompaniment to my chilli con carne. Dobson says he likes serving a pale lager with this dish, which was thrown together for a friend's barbecue. 

Some minor amendments on my part include holding the thinly sliced raw Spanish onion...  although do add it if you enjoy raw onions in a salad. I would suggest salting the sliced onion first, to draw out the sweetness, then rinse and pat dry with kitchen towel. I also left out the handful of Spanish olives - mostly because of the high salt content. Once again, by all means add them if you wish. I also added a couple of sliced baby Cukes, for a little crunch.

Make this salad just before you are ready to serve it, otherwise it may end up soggy. Incidentally, if you cannot find white tortillas, use a soft flatbread instead.

TORTILLA AND AVOCADO TEX MEX SALAD
250g white corn tortillas, cut into super thin strips
handful of baby cos lettuce leaves or iceberg, shredded
12 ripe teardrop tomatoes, cut in half
1 firm ripe avocado, flesh cut into wedges
1 tablespoon coriander sprigs
50g crumbled feta
1 tablespoon shredded Parmesan cheese
ground black pepper, to season
lime wedges, to serve

Combine the tortilla or flatbread strips in a serving bowl with the shredded lettuce, tomatoes, avocado and coriander. Toss gently, then sprinkle with the Parmesan and feta, and season to taste with a dash of freshly ground black pepper. Serves 4. 
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Tortilla and avocado Tex Mex salad - Liz Posmyk Good Things

Over to you dear readers and fellow cooks. Do you agree that the simple things in life? And did you know that the saying stems from a 1980s television commercial for Corn Flakes?
23 Comments
Glenda link
6/9/2016 10:36:04 am

Hi Liz, It is avocado time. I have a bowl full in my kitchen and two trees with bent over branches from the weight of their fruit so I am looking for avocado recipes. I will be adding back the onion and olives though. I love both.

Reply
Lizzy
7/9/2016 03:19:39 am

Oh Glenda, how lovely! Enjoy x

Reply
Jenni shum
7/9/2016 04:15:05 am

Yum! Looks quick and simple which is just what I'm looking for. have family coming up next weekend and this will be on the table. Jenni

Reply
Lizzy
7/9/2016 04:19:27 am

Thanks Jenn! I love how simple this one is...

Laura | Tutti Dolci link
6/9/2016 06:54:31 pm

I love these Tex Mex flavors, what a great looking salad!

Reply
Lizzy
7/9/2016 03:20:01 am

It's simple and 'clean', Laura, but very good.

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John / Kitchen Riffs link
6/9/2016 07:48:47 pm

Had no idea that saying came from a corn flakes commercial! Anyway, love Mex -- or Tex-Mex -- anything, and this salad looks SO appealing. Thanks!

Reply
Lizzy
7/9/2016 03:20:18 am

You are too kind, John. Thank you!

Reply
Amanda link
6/9/2016 08:07:07 pm

This looks like a lovely simple salad, Liz. Perfect for lunch.
I was listening to a food podcast the other day on salt. As you may know, a lot of the past thinking on salt has now been reviewed and - like other demonised foods that have gone before- it's not so bad as we thought.
Apparently, so long as one avoids processed food wherever possible (which is always heavy with added salt), we can all enjoy salt in or on our homemade food without any ill effects.

Reply
Lizzy
6/9/2016 08:18:27 pm

Yes, interesting, isn't it Amanda. I don't avoid the olives due to health concerns, I just really don't enjoy the taste of many of them... bitter and salty. Ugh.

That said, I enjoyed some absolutely delicious specimens from the NSW Southern Highlands at a restaurant at Gerroa last week... and I LOVE the olives from Kangaroo Valley.

Reply
Lizzy
7/9/2016 03:20:56 am

Post script, I do love the simplicity of this salad, Amanda... it may seem basic, but it's 'clean' and fresh... which is important methinks.

Reply
David link
6/9/2016 08:14:01 pm

This is right down our alley!

Reply
Lizzy
7/9/2016 03:21:21 am

David, thank you. I think you'd have just the idea to juzz it up a little, no?

Reply
Eha
6/9/2016 08:48:53 pm

Love these salads- and I mean for a main meal!! This really is very much a 'world-wide' salad as tortillas [I use wholemeal] are used everywhere! And I am afraid I adore raw Spanish onions and could eat them like apples :) !! Do use olives: good ones . . . Now in these days of mass media much 'rubbish' ends up on the page: as a doctor and nutritionist I can assure ANY reader they have to watch their salt usage if they want to live a long and healthy life . . . the worst culprit actually is fast food, then tinned [why eat any of that except in an emergency!], then restaurant offerings . . .

Reply
Lizzy
7/9/2016 03:22:26 am

True, true, Eha, thank you for your input as a doctor and nutritionist. Greatly valued. I love the freshness and simplicity of this salad. It's clean and tasty... perfect for my eating plan right now.

Reply
Lorraine @ Not Quite Nigella link
7/9/2016 02:48:18 am

This looks like a nice lunchbox salad with a little pot of the dressing on the side!

Reply
Lizzy
7/9/2016 03:19:19 am

Perhaps a wedge of lime.

Reply
Simone Mason
7/9/2016 03:23:09 am

Fresh and simple, Lizzy. A keeper.

Reply
Krista Bjorn link
7/9/2016 01:54:12 pm

This looks so good, Liz. :-) Tex Mex food always makes my heart go pitter patter. :-)

Reply
Summer Daisy
7/9/2016 07:38:55 pm

Love the salad! I can bet it is tasty ♥

Reply
Kellie@foodtoglow link
8/9/2016 11:03:16 am

What a lovely fresh salad with some favourite ingredients. Now that you are sliding into spring I bet more salads are coming here!

Reply
Fiona Ryan
8/9/2016 08:23:03 pm

There's a little bit of Mexican in the air at house this week. I think it's the slight change in season and some really great core ingredients at the moment. Last night, I had the best avocado I've had all year!

Reply
Tandy I Lavender and Lime link
18/9/2016 01:50:08 am

We don't do raw onions in anything, and keeping it simple is the best way to go.

Reply

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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