Mexican Salad Baskets (Ensalada mexicana en canastitas)

An innovative mexican style appetizer, with which you can eat a salad that is served in a small edible puff pastry or phyllo bowl. The edible baskets can also be made with phyllo dough, in which case you will have to put a few layers to make sure the baskets are solid enough.

Mexican Salad Baskets

Ingredients for 4 guests:

* 8 Ready Made Phyllo Dough Sheets,
* 2 tablespoons butter
* 3 shredded lettuce leaves, sliced small
* 1 small avocado sliced in small cubes
* 1 red tomato, diced finely
* 1/2 onion, cut into small cubes
* 1 teaspoon finely chopped cilantro
* 3 tablespoons cream cheese
* 3 tablespoons canned red kidney beans
* 3 tablespoons corn
* 5 tablespoons maizitos (substitute for broken up nachos if unavailable)
* 1 teaspoon mustard
* 1 teaspoon sugar
* 1 teaspoon balsamic vinegar
* 1 tablespoon oil
* Lemon juice
You will need a muffin tin


1) Preheat the oven to 300 ˚F. Melt the butter; using a floured working surface, extend the uncooked phyllo dough and cut in even square pieces. Baste the phyllo sheet with the melted butter, then do this again until you have four layers, basting with butter between each layer.

2) Place the Phyllo pastry squares in the greased muffin tin, forming them like small baskets. Put in the oven and bake for 10 minutes or until the baskets are crispy and golden brown.

3) Separately while the phyllo baskets are cooling down, mix the diced tomato in a bowl, combining also the diced onion and fresh cilantro together with the vinegar; gently mix well for the ingredients to combine harmoniously.

4) In another bowl add the mustard, sugar and lemon juice, then dissolve the sugar in this; add in some oil to this and mix.

5) Place the shredded lettuce into the baskets, the avocado dice, the beans, corn, cream cheese, tomato mixture (which includes the cilantro, the onion and vinegar) the mustard vinaigrette and finally top with the maizitos.

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