No place does Tex Mex quite like California and the south-western states of the USA. I ate this salad at someone’s house it was just a simple thing they liked to ‘throw together’ for last-minute barbecues. It seems to feature all the good bits of nachos thrown into a salad, but is better for you… not that this is usually an issue on ‘beer night’! I like a pale lager with this one.
Ingredients
- 9 oz (250 g) white corn tortillas
- ½ iceberg lettuce
- 2 ripe tomatoes
- 1 firm avocado
- 1 red onion
- large handful sprigs coriander
- handful Spanish olives
- 1¾ oz/1/3 cup (50 g) crumbled firm feta cheese
- 1 oz/¼ cup (25 g) shaved parmesan cheese
- lime wedges
How to Make It
- Just before serving, put the tortilla strips in a large bowl. Add the lettuce, tomatoes, avocado, onion, coriander and olives.
- Use your hands or tongs to gently toss the salad together you don’t want to mush things up too much. Sprinkle with the combined cheeses and freshly ground black pepper. Serve with lime wedges.
