In the mood for a happy salad? Why not try a tostada salad? It is fresh, nourishing with an explosion of flavors and textures. I used fresh kale and romaine but you can use romaine only. If you use kale (curley especially), you may want to chop it smaller and use a little lemon juice to tenderize it because it is bulky and chewy. But it is totally worth it because it is packed with lots of minerals (calcium, magnesium, potassium), vitamin A, C and K and even protein. It grows all year around so look for it or even better grow it yourself.
1 head of romaine lettuce (per person) and/or
4-6 fresh kale leaves
1/2 cup of pumpkin seeds
1 tomato chopped and seeded
1/2 avocado slices
1/2 cup of beans rinced per person (I used white beans on the photo)
1/2 cucumber peeled and sliced
Large round Corn tortilla chips for the shell
Tortilla chips to mix with the salad
1 green, red or even better orange bell pepper diced
2-4 radishes chopped (optional)
1 cup of corn kernels
1/2 cup of mild chiles (fresh or canned)
DRESSING: (for 2 people)
2 Tbl vegenaise (eggless mayonaise)
3 Tbl salsa
1 Tbl lemon juice
1 Tbl olive oil
1/4 cup of chopped fresh cilantro
Salt & pepper to taste
- Wash and dry the kale or the romaine lettuce.
- If you are using canned beans, wash and rince them well.
- Drizzle some of the olive oil on the beans with a little sea salt.
- Prepare the salad dressing minus the remaining of the olive oil.
- Chop the romaine lettuce and/or the kale.
- In a large bowl combine the chopped tomatoes, the pumpkin seeds, the cucumber and other chopped vegetables. Pour the dressing and mix well.
- Lay a large round tortilla on the bottom of each plate.
- Spoon some of the beans on the tortilla, then serve the salad part.
- Crush some corn tortilla chips and sprinkle over the salad.