Crisp Salad AKA Chipotle Falafel Salad. A Delicious Anti-Salad.
When I worked on Baker Street I used to have a version of this salad from Tossed at least once a week. Their version was a little different but I think that this is a pretty good homage to the original, and certainly a lot cheaper. We used to call this the ‘crisp salad’ because of the tortillas inside that added crunch and it was often called upon to help with a hangover.
This is a lettuce base with all the good stuff - black beans, crunchy pepper, creamy avocado, spicy jalapenos & chipotle chilli flakes, cheddar, sweet cherry tomatoes and of course, coriander. All of that combined with creamy ranch dressing (shop-bought - shock, horror) and topped with crunchy tortilla chips. This is more a basic case of assembly than a full recipe, which I think is exactly what you need when you’re busy and making yourself lunch.
Serves 1
Time: 10 Minutes
Skilly: Easy
INGREDIENTS
4 Falafel or 100g chicken
A large handful of lettuce leaves of your choice
Half an avocado
¼ red pepper, cut into strips
15g grated cheddar cheese
1 tbsp jalapeños
Half a teaspoon of chipotle chilli flakes (or 1/4 tsp chilli flakes)
60g cherry tomatoes
1 tbsp coriander leaves
1 tbsp ranch dressing
5 tortilla chips
Lime wedges to serve
METHOD
In a large bowl add all of the salad ingredients except the tortilla chips, and using a pair of tongs toss the salad together breaking up the falafel as you go.
Plate up the mixture and then crush the crisps with your hands above the salad scattering them all over.
Enjoy
If you like the crunch of this salad, then why not check out these crunchy lettuce tacos, or you can check our the rest of the ‘Salads for Spring’ series here.