Crispy Tortilla Salad Bowl
Updated: May 30
Want to make a salad that will leave a lasting impression? We were initially skeptic whether salads can really be memorable, after all, salads are usually not the most exciting recipes. But we've learned that they surely can be!
This spring we've very much enjoyed discovering and sharing unique salad recipes. Our latest tofu & berry salad recipe has become a refreshing side dish to numerous lunches and never disappoints. However, today’s salad is served in a homemade crispy tortilla bowl that makes this recipe a lot of fun to make and equally fun to eat. In case you don't have a tortilla bowl mold, you can definitely use a regular ovenproof glass bowl and pinch the tortilla into a flower shape with your fingers.
The homemade tortilla baskets can also be made ahead and stored in an airtight bag. For meals, large sized tortillas are more appropriate, whereas medium sized tortillas are ideal as a snack. Enjoy this salad basket for dinner or as a healthy side dish!
We know how time can be of the essence, so we assure you this recipe will be done much faster than you think. To speed things along, we recommend baking the crispy tortilla basket while preparing the rest of the salad ingredients. Your tasty meal will be done in under 30 minutes!
And like any good salad, flexibility is key. Feel free to mix out our ingredients for your favourite ones, or with whatever you have at home at the time! We would love to know how you improvised this recipe, so reach out to us at @couple_of_chefz.
Serves 4 portions
For the tortilla bowls:
Olive oil (1 tbsp per one bowl)
For the salad:
Romaine lettuce (1)
Tomatos (200 g)
Bell pepper (1)
Canned corn rinsed & drained (170g)
Canned black beans rinsed & drained (170g)
Canned sliced peaches drained (100 g)
Lime juice (60 ml)
Guacamole dip (a dollop)
Salt (to taste)
Pepper (to taste)
1. Preheat the oven to 180 C and meanwhile grease the inside surface of 2 ovenproof glass bowls. Place the tortilla inside the bowl and form a flower shape by pinching the sides.
2. Bake for 10-12 minutes until golden-brown and ready. Take the bowls out and allow them to cool.
3. Meanwhile in a large salad bowl combine the salad ingredients – romaine lettuce, tomatoes, bell pepper, corn, black beans, and sliced peaches. Mix the ingredients and season with lime juice, salt and pepper. Finish with a dallop of guacamole.