Cilantro-Lime Salad with Crispy Tortilla Strips

SALAD INGREDIENTS

romaine lettuce, chopped

purple cabbage, thinly sliced

jicama, peeled and julienned

carrot, julienned

cherry tomatoes, halved

cilantro, roughly chopped

mango, julienned (if not following SIBO protocol)

other veg optional add-ins: cucumber, radish

2 siete tortillas, cut into strips

salt

olive oil

CILANTRO LIME DRESSING INGREDIENTS

1/2 cup cilantro

juice of 2 limes

1 teaspoon apple cider vinegar

1 tablespoon avocado oil mayo

2-3 teaspoons honey

red chili flakes

3-4 tablespoons olive oil

1/2 teaspoon or more salt

pepper to taste

METHOD

Preheat oven to 400 degrees F convection or 425 regular.

Place tortilla strips onto a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt. Bake until golden and crispy, about 10 minutes.

In a blender, make dressing. Taste and adjust for seasoning.

In a large bowl, combine all salad ingredients with tortilla strips and some dressing. Toss well.

Top with avocado if not following SIBO protocol.