Santa Fe salad platter


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 to 6 servings
*PLUS Grilling Time: 2 minutes
Santa Fe salad platter

Andreas Trauttmansdorff


  • 2 large flour tortillas

  • vegetable oil, preferably from a spray can

  • pinches salt

  • 2 limes, or 1 large lemon

  • 1 cup sour cream

  • 1 1/2 tsp ground cumin

  • 1 1/2 tsp garlic powder

  • 1/2 tsp Tabasco sauce, optional

  • 1 cup grated cheddar

  • 8 jumbo pimento-stuffed olives

  • 3 large tomatoes

  • 1 head romaine lettuce

  • 1 ripe avocado


  • To toast tortillas, oil grill and heat barbecue to medium-high or preheat oven to 400F (200C). Lightly spray or brush tortillas with oil. Sprinkle both sides with salt. Place on grill. Turn often until golden, 2 minutes. Or place right on oven rack and bake 2 to 3 minutes. Slice into wedges.

  • In a small bowl, stir 1/4 cup (50 mL) juice from limes with sour cream, cumin, garlic powder and Tabasco. Grate cheese. Thickly slice olives. Slice tomatoes into wedges. Coarsely chop romaine. Slice avocado in half. Discard pit, then peel. Cut into long thin slices. Arrange in rows on a large platter. Drizzle with lime dressing or place dressing in a bowl on platter. Add tortilla wedges.

Nutrition (per serving)

Calories 317, Protein 10.7g, Carbohydrates 22.8g, Fat 22.1g.

This is the ultimate buffet salad. Do all the chopping and prep ahead, then spread out colourful veggies, grated cheese and grilled tortilla triangles in eye-catching rows on a platter. Guests can assemble their own creations.