Who else remembers way back in the 80’s, when Friendly’s had their mandarin oriental salad (things weren’t so PC in the 80’s folks). It was the first time I ever experienced an edible salad bowl, and I loved it. But those bowls – and most tortilla bowls out there – are deep fried. I mean, hello delicious! …But basically the worst thing for you.
These bowls are cooked in a hot skillet – without any oil! Easy, healthy and delicious. Win, win, win.
I loaded my salad up with greens, alfalfa sprouts (my secret obsession), corn, black beans, tomatoes and of course, tons of avocado. I topped it off with a little avocado oil and lime juice. Heavenly. Other great toppings? Chick peas, sunflower seeds, and if you aren’t vegan, goat cheese or some chicken.
The end result is a light, clean, healthy lunch or side salad. Want a bigger meal, or to serve these for dinner? Make 2 large bowls instead of 4 smaller ones.If you don’t feel like eating your salad bowl (although I can’t imagine why not), you can also break the tortilla into chips and sprinkle them into your salad. But that’s just a lot less fun.
Either way, pop a few of these out today and have a fun salad for the rest of the week!
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- 1 cups Whole Wheat or White Flour
- 3/4 teaspoon Salt
- 2 tablespoons Coconut Oil
- 1/2 tablespoon Avocado Oil or Olive Oil
- 1/2 cup Warm Water
- Stir together flour with salt in a bowl. Then, add coconut oil and mix with sturdy silicone spatula or using the pastry attachment on your mixer mixture, until resembles course meal. If coconut oil is too firm, microwave for 10 seconds.
- Once it resembles a course meal pour avocado oil over and stir in warm until a dough forms.
- Knead until smooth and elastic, which may take several minutes.
- Form dough into a ball, cover with plastic wrap, and let chill for 20 minutes.
- Heat a dry cast-iron skillet over medium heat until warm.
- separate dough into 4 equal sized pieces and roll into round balls.
- Roll out 1 ball at a time with a rolling pin, maintaining an even thinness as you roll. Dough should become very thin, like a thick paper. Approximately 8 inches in diameter.
- Cook the tortilla on the skillet. It will bubble and puff, and bottom will be lightly browned after about a minute. Turn it over and cook the other side the same way.
- Carefully remove tortilla from skillet and drape it over an upside down glass. Wearing oven mitts if necessary (tortilla is very hot) indent four sides of the tortilla so that four corners protrude and a bowl forms. Let cool for 10 minutes until firm before eating.