# Southwestern Salad Tostada

A Southwestern salad tostada, made with tons of fresh veggies, avocado, beans, corn, and cheese, tossed in a homemade cilantro lime creamy light dressing.

- Servings: 6 servings
- Total time: 35 min
- Cuisine: Mexican
- Category: Salad
- Language: en

## Ingredients

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

## Instructions

1. Preheat oven to 400F convection (or 425F regular bake) and drizzle 2 Tbsp avocado oil on a large baking sheet.
2. Rub both sides of each tortilla in the oil and sprinkle with salt.
3. Convection bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy.
4. In a blender or food processor, blend together the ingredients for the dressing.
5. Place 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.
6. Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt on top.

## Equipment

- oven
- baking sheet
- blender or food processor
- knife

## Source

- Original video: https://www.instagram.com/p/DF26GVkuGyH/?igsh=MWhoYjF1ODZ6OXZsbw==
- Recipe page: https://www.cliprecipe.com/recipe/2a42a7ab-4bd9-4d55-a867-43775109bb70
- Extracted: 2025-02-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt