The Avocado Summer Mexican Salad


The Avocado Summer Mexican Salad

Serves 2


2 Wraps/Tortillas – preferably sprouted or yeast/gluten free
1/2 pack of firm tofu
1 avocado
1 pink grapefruit
A handful of almonds
4 handfuls of baby spinach
1 spoon of chilli sauce
2 tomatoes
1/2 red onion
1/2 lemon


Firstly, get the tortilla bowls ready by preheating the oven to about 180 degrees celsius. Once it has preheated, place the wraps over a medium bowl, push them in slightly and then bake for 8-10 minutes until they’ve formed a bowl shape and crisped up a little. Once they’re done place to one side and cool

While this is cooling, chop up the tofu, onion and tomatoes and mix with the chilli sauce and then place in the fridge for 10 mins to cool a little. While this is cooling, finely chop the almonds and peel and slice the avocado and grapefruit.

Now mix it all together, place in the bowl and top with the spinach before squeezing the fresh lemon on top. Delicious!