Serves 1 Calories 367 C - 38g, P - 30g, F - 13g
Ingredients 100g extra lean beef mince meat 3g salt reduced taco seasoning 30g baby spinach 80g iceberg lettuce 40g lebanese cucumber 30g green capsicum 30g red capsicum 30g carrot 30g light smooth ricotta 20g avocado 30g roasted vegetable dip (old El Paso) 25g @cobs naked corn chips (or just use broken up corn thins) Fresh coriander Fresh Lime
Method: 1. Preheat a non stick fry pan over a medium heat and place the beef and taco seasoning into the pan with a little bit of water. Sauté until cooked. Remove from heat. 2. To construct the salad, place the spinach and lettuce on the base of a plate. Top with cucumber (sliced), green/red capsicum (diced) and carrot (grated). 3. To make the avocado dip, combine the ricotta and avocado together in a small bowl with some salt and pepper and mix. 4. To serve, place the mince meat on the plate with the salad. Top with the avocado dip, roasted vegetable dip and naked corn chips (or broken up corn thins). 5. Top with fresh coriander and a squeeze of lime juice. 6. Serve.