Deconstructed Tamale Salad with Cilantro-Lime Dressing

A vibrant and flavorful salad that reimagines the classic tamale. Crispy masa croutons replace the steamed dough, while black beans, corn, and your choice of protein create a satisfying and wholesome meal. The cilantro-lime dressing adds a zesty kick.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.79/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Salad

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1cupMasa Harina(For the croutons. Use certified gluten-free if needed.)

£0.75

¾cupWater(For the croutons)

½teaspoonSalt(For the croutons)

£0.01

2tablespoonsOlive Oil(For the croutons)

£0.20

1canBlack Beans(15 oz can, rinsed and drained)

£0.70

1cupCorn(Frozen, canned (drained), or fresh (kernels cut from the cob))

£0.40

1lbProtein (Choice of)(Shredded Chicken, Grilled Steak, Shrimp, or Tofu (cubed and pan-fried))

£5.00

1headRomaine Lettuce(Chopped)

£1.20

½Red Onion(Thinly sliced)

£0.30

1Avocado(Diced)

£1.00

½cupCilantro(Fresh, roughly chopped)

£0.75

3tablespoonsLime Juice(Freshly squeezed)

£0.30

¼cupOlive Oil(For the dressing)

£0.20

2clovesGarlic(Minced)

£0.10

½Jalapeño(Seeded and minced (optional, for heat))

£0.20

½teaspoonSalt(For the dressing)

£0.01

¼teaspoonBlack Pepper(For the dressing)

£0.05

Total Cost

£11.17

£2.79 per serving

Instructions

1.
**Prepare the Masa Croutons:** Preheat oven to 400°F (200°C). In a medium bowl, combine masa harina, water, and salt. Mix until a dough forms.
2.
Roll the dough out to about 1/4 inch thick on a lightly floured surface. Cut into small cubes (about 1/2 inch).
3.
Toss the masa cubes with olive oil. Spread the cubes in a single layer on a baking sheet.
4.
Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
5.
**Prepare the Cilantro-Lime Dressing:** In a blender or food processor, combine cilantro, lime juice, olive oil, garlic, jalapeño (if using), salt, and pepper. Blend until smooth.
6.
**Cook Protein (if needed):** If using chicken, steak, shrimp, or tofu, cook according to your preferred method. Shred or cube the protein as needed.
7.
**Assemble the Salad:** In a large bowl, combine chopped romaine lettuce, black beans, corn, cooked protein, red onion, and avocado.
8.
Pour the cilantro-lime dressing over the salad and toss gently to combine.
9.
Top with the masa croutons and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

60g

23% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

8 g

9% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra flavor, add a pinch of chili powder or cumin to the masa dough.

To make the croutons even crispier, you can pan-fry them in a little oil after baking.

Adjust the amount of jalapeño in the dressing to your desired level of spiciness.

The cilantro-lime dressing can be made ahead of time and stored in the refrigerator for up to 3 days.

Other additions could include: crumbled cotija cheese, roasted poblano peppers, or diced tomatoes.

For a vegetarian option, use grilled halloumi cheese instead of meat.

Cooking Equipment

Oven

Skillet (optional)

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, add a pinch of chili powder or cumin to the masa dough.

To make the croutons even crispier, you can pan-fry them in a little oil after baking.

Adjust the amount of jalapeño in the dressing to your desired level of spiciness.

The cilantro-lime dressing can be made ahead of time and stored in the refrigerator for up to 3 days.

Other additions could include: crumbled cotija cheese, roasted poblano peppers, or diced tomatoes.

For a vegetarian option, use grilled halloumi cheese instead of meat.

Deconstructed Tamale Salad with Cilantro-Lime Dressing

Ingredients

Instructions