10 Minute Taco Salad

Cook Time 15 Minutes

Servings 4


1 firm-ripe avocado, squared
½ head iceberg lettuce, thinly sliced
1 large tomato, chopped
1 cup grated extra-sharp Cheddar
1 tin black beans, drained and rinsed
10 jalapenos, halved
¼ bag of plain tortilla chips

1/4 cup fresh lime juice
1/2 cup chopped fresh coriander
1 fresh chopped chili
1/4 tsp ground cumin
Pinch sea salt
Pinch black pepper
4 tbsps cup olive oil
½ cloves garlic, finely chopped


Whisk together lime juice, coriander, fresh chopped chili, garlic, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.

Peel and pit avocado, then cut into 1/2-inch pieces. Spread lettuce over bottom of a large shallow dish. Continue making layers with tomatoes, cheese, beans, jalapenos and avocado.

Drizzle dressing over salad, creatively decorate it with the tortilla chips and enjoy.


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