Mexican turkey salad bowl

Try something different with this quick and easy salad for one

  • Prep:10 mins
    Cook:15 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 616
  • fat 44g
  • saturates 8g
  • carbs 32g
  • sugars 9g
  • fibre 5g
  • protein 26g
  • salt 1.81g


  • 1 large flour tortilla
  • 2 tbsp olive oil
  • juice ½ lime
  • 1 tbsp sliced jalapeños, plus 1 tbsp of vinegar from the jar
  • handful crisp salad leaves
  • ½ avocado, stoned & cut into chunks
  • 1 tomato, chopped
  • ½ small red onion, sliced
  • 2 thick slices cooked turkey, shredded
  • 1 tbsp cheddar, grated
  • soured cream, to serve


  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.

  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.

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