So.

Much.

Rain.

I can’t even . . .

Winter . . . you and I . . . it’s over.

I know, I know it’s so cliche to talk about the weather but seriously . . . over 2 weeks of non stop rain . . .

ugh!

Talk about lose my mind!

I may or may not have resorted to cranking up the heat, busting out our summer wardrobe and making a light, refreshing, seriously delicious summer style salad just to save my sanity (or to prove my insanity?!). Whatever get’s you through right?

This salad . . . you guys . . . so simple, but ridiculously delicious. Filled with your usual salad findings, cucumber, tomato, avocado and of course your fave salad leaves. Top with some salty, crumbly feta for an incredible flavour contrast then sprinkle with some crispy toasted tortilla strips to finish things off with that perfect crunch factor ♥

Oh and then there’s the dressing, you guys remember this dressing I wanted to bathe in? Well it’s time to bust that bad boy out and dollop/drizzle it all over your face this incredible salad. Light, refreshing salad, topped with salty feta, crunchy tortilla strips then finished off with a creamy, dreamy, zippy, zesty avocado chilli and lime dressing – just yes!

Perfect for staving off rainy day blues or even a post 4th of July overindulgence detox salad.

Make it, eat it, love it. Your body will thank you

Crunchy Tortilla and Avocado Salad
Slightly adapted and re-written in my own words from Jamie’s 15 minute meals cookbook
Serves 2 but easily multiplied to feed the masses

Ingredients –

For the salad –

6 cups mixed salad leaves, rinsed and dried

1/2 ripe avocado

1/2 a lime

1/2 a cucumber

1/2 cup ripe baby roma tomatoes, quartered

1-2 of your fave tortillas (depending on their size and how much crunch you want in your salad)

For the dressing –

1/2 avocado

1 Tablespoon of fresh coriander leaves

1/8 cup of greek yoghurt (I use Chobani)

1/2 chili, finely chopped (more or less to taste)

Juice of 1/2 lime

Salt and Pepper to taste

Method –

1 – Preheat oven to 175’C (350″F)

2 – Place tortillas on a baking sheet (or directly onto the oven rack) and cook until crispy and slightly golden, roughly 3-5 mins.

3 – Prepare your salad, in a medium bowl using a vegetable peeler slice your cucumber into ribbons.

4 – Add salad leaves and tomatoes to the bowl with your cucumber ribbons and gently toss to combine. Set aside.

5 – Prepare your salad dressing – In a blender or food processor place all dressing ingredients and blend/process until smooth and creamy. Add a dash or milk, water or neutralish flavoured oil (olive/coconut/avocado) to reach your desired consistency.

6 – Divide salad between plates/bowls, using a small spoon scoop deliciously chunky curls of avocado and scatter over the top of each salad.

7 – Slice your crunchy cooled tortillas in half and into strips and scatter over each salad plate the finish with a generous dollop/drizzle of your incredible dressing.

8 – Fork, eat, repeat.

Enjoy xoxo

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Question of the day –

How do you survive the rainy season?