| Prep Time | 15 minutes |
| Total Time | 15 minutes |
| Serves | 1 mason jar (16oz/450ml) |
Ingredients
salad:
1/3 cup canned black beans
2 tablespoon fresh coriander, washed
4 sliced jalapeno chillies
4 cherry tomatoes, quartered
½ cup ice berg lettuce, washed & chopped
¼ cup red cabbage, sliced
1 tablespoon red onion, sliced
2 tablespoon corn kernels
1 tablespoon chia seeds
Juice of ¼ lime
1 corn soft shell taco
base:
2 tablespoons roasted garlic chia guacamole (from https://thechiaco.com/au/roasted-garlic-chia-guacamole/ )
1/3 cup canned black beans
2 tablespoon fresh coriander, washed
4 sliced jalapeno chillies
4 cherry tomatoes, quartered
½ cup ice berg lettuce, washed & chopped
¼ cup red cabbage, sliced
1 tablespoon red onion, sliced
2 tablespoon corn kernels
1 tablespoon chia seeds
Juice of ¼ lime
1 corn soft shell taco
base:
2 tablespoons roasted garlic chia guacamole (from https://thechiaco.com/au/roasted-garlic-chia-guacamole/ )
Method
Prepare roasted garlic chia guacamole as instructed from recipe. Put 2 tablespoons of mixture in base of mason jar, reserve leftovers in fridge for up to 2 days.
To the mason jar add all other ingredients (except taco) in layers in order as mentioned, sprinkling in chia seeds as you go, squeezing lime juice over top.
In a toaster or under an oven grill, toast taco until hard.Crush and add crumbles and pieces to top of mason jar salad.When ready to eat, shake jar upside down to mix dressing through salad and enjoy. Or pour into a bowl.
