Southwestern Salad Tostada

35 mins
Serves 6
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Directions

  1. 1Preheat oven to 400F convection (or 425F regular bake) and drizzle 2 Tbsp avocado oil on a large baking sheet.
  2. 2Preheat oven to 400F convection (or 425F regular bake) and drizzle 2 Tbsp avocado oil on a large baking sheet.
  3. 3Preheat oven to 400F convection (or 425F regular bake) and drizzle 2 Tbsp avocado oil on a large baking sheet.
  4. 4Rub both sides of each tortilla in the oil and sprinkle with salt.
  5. 5Rub both sides of each tortilla in the oil and sprinkle with salt.
  6. 6Rub both sides of each tortilla in the oil and sprinkle with salt.
  7. 7Convection bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy.
  8. 8Convection bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy.
  9. 9Convection bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy.
  10. 10In a blender or food processor, blend together the ingredients for the dressing.
  11. 11In a blender or food processor, blend together the ingredients for the dressing.
  12. 12In a blender or food processor, blend together the ingredients for the dressing.
  13. 13Place the ingredients for the salad in a bowl and add half the dressing. Toss and add more dressing to your liking (you may have some left over). Season with salt and pepper to taste.
  14. 14Place the ingredients for the salad in a bowl and add half the dressing. Toss and add more dressing to your liking (you may have some left over). Season with salt and pepper to taste.
  15. 15Place the ingredients for the salad in a bowl and add half the dressing. Toss and add more dressing to your liking (you may have some left over). Season with salt and pepper to taste.
  16. 16Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt on top.
  17. 17Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt on top.
  18. 18Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt on top.

Ingredients

  • 2 tbsp Avocado Oil
  • 2 tbsp Avocado Oil
  • 2 tbsp Avocado Oil
  • 6 Corn Tortillas
  • 6 Corn Tortillas
  • 6 Corn Tortillas
  • 0 Kosher Salt
  • 0 Kosher Salt
  • 0 Kosher Salt
  • 0.5 cup Light Sour Cream
  • 0.5 cup Light Sour Cream
  • 0.5 cup Light Sour Cream
  • 2 Limes, juice
  • 2 Limes, juice
  • 2 Limes, juice
  • 0.25 cup Fresh Cilantro Leaves
  • 0.25 cup Fresh Cilantro Leaves
  • 0.25 cup Fresh Cilantro Leaves
  • 1 clove Garlic
  • 1 clove Garlic
  • 1 clove Garlic
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Pepper
  • 0.25 tsp Pepper
  • 0.25 tsp Pepper
  • 4 cups Romaine, sliced thin
  • 4 cups Romaine, sliced thin
  • 4 cups Romaine, sliced thin
  • 0.75 cup Cherry Tomatoes, sliced
  • 0.75 cup Cherry Tomatoes, sliced
  • 0.75 cup Cherry Tomatoes, sliced
  • 0.5 Avocado, diced
  • 0.5 Avocado, diced
  • 0.5 Avocado, diced
  • 0.5 cup Jicama, diced small
  • 0.5 cup Jicama, diced small
  • 0.5 cup Jicama, diced small
  • 0.5 cup Black Beans
  • 0.5 cup Black Beans
  • 0.5 cup Black Beans
  • 0.5 cup Corn (frozen and thawed or canned)
  • 0.5 cup Corn (frozen and thawed or canned)
  • 0.5 cup Corn (frozen and thawed or canned)
  • 0.25 cup Shredded Mexican Cheese
  • 0.25 cup Shredded Mexican Cheese
  • 0.25 cup Shredded Mexican Cheese
  • 0 Shredded Mexican Cheese
  • 0 Shredded Mexican Cheese
  • 0 Shredded Mexican Cheese
  • 0 Avocado, sliced
  • 0 Avocado, sliced
  • 0 Avocado, sliced
  • 0 Maldon Salt
  • 0 Maldon Salt
  • 0 Maldon Salt

Equipment

ovenbaking sheetblender or food processorknife