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Food & Home

Mexican Chopped Salad


This recipe might have a lot of components, but if you’re following our 2018 detox plan, then you’ll be glad you did the prep.

Serves 2

for the tortilla strips:

2 of your favorite grain free tortillas (we like cassava and coconut blend from Siete)

1 teaspoon olive oil

¼ teaspoon salt

for the salad:

½ cup jicama, sliced into matchsticks

4 radishes, sliced thinly

1 avocado, cubed

1 cup romaine, shredded

To serve:

1/2 batch of Easy Black Beans

pickled onions

creamy cilantro dressing

1. Preheat the oven to 400°F.

2. Slice the tortillas in half, then stack them on top of eachother. From there slice them into think strips. Toss the strips with olive oil and salt and spread out on a baking sheet. Bake in the oven for about 10 minutes, tossing halfway through, until golden brown and crispy.

3. Combine the chopped veggies with the beans and creamy cilantro dressing. Top with tortilla strips and pickled onions.