Southwest Salad

with Adobo Ranch & Crispy Tortillas

25 min

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Contains: Milk and Sulphites.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Frozen Corn Niblets
Grape Tomatoes
Red Onion Diced 3/8"
Romaine Lettuce Heart
Aged Orange Cheddar Cheese
Avocado
Corn Tortillas (3 pack)
Dill Fresh
Canned Black Beans
Lime
Crispy Onions
Cilantro
Sour Cream
Radishes
Chipotle Pepper in Adobo Sauce
Spice Blend
Cumin, Chili Powder, Granulated Garlic, Onion Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 875
Fat 49g
Protein 30g
Carbohydrates 92g

Cooking Directions

0

Tip: In Step 1, try to lay tortillas in the skillet in a single layer to prevent sticking and for optimal crunch!

1

Cook Tortillas + Corn
- Slice tortillas into 1/2 inch strips.
- Heat a large skillet with 1 tbsp. oil over medium-high.
- Once oil is hot, add tortillas to the skillet in a single layer and fry for 2–3 minutes per side.
- Flip and continue to cook until golden.
- Season to taste with salt.
- Remove from skillet and place onto a paper towel to absorb any excess oil.

2

Prepare Ingredients
- Wash lettuce, dill, cilantro, lime, tomatoes and radishes.
- Cut lettuce into 1/2 inch ribbons.
- Pick and chop dill and cilantro leaves.
- Zest and cut lime in half.
- Cut tomatoes in half.
- Thinly slice radishes.
- Rinse and drain beans in a fine mesh sieve.
- Cut avocado in half. Remove pit and cut into 1/2 inch cubes.

3

Cook Corn + Beans
- Heat skillet from Step 1 over medium-high.
- Add corn to the skillet and toast for 2–3 minutes until golden and slightly charred.
- Add 1 tbsp. oil, onion, spice blend and beans.
- Cook for 3–4 minutes until onion is tender.
- Season to taste with salt and pepper.

4

Prepare Adobo Ranch
- Meanwhile, in a large bowl, whisk together sour cream, lime zest, dill, half of the lime juice, and chipotle in adobo to taste.
- Season to taste with salt and pepper.

5

Assemble Salad
- Combine lettuce, tomato, radishes, crispy onions, and adobo ranch in the dressing bowl.
- Stir in cheese, beans, corn and avocado, and toss well.

6

Serve
- Divide salad into serving bowls.
- Garnish with cilantro and tortilla strips.
- Serve with remaining lime if desired.
- Enjoy!

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