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TOSTADA SALAD

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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.

INGREDIENTS:

   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

  
Optional vegies:
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

PUTTING IT TOGETHER:
  1. Wash and dry the kale or the romaine lettuce.
  2. If you are using canned beans, wash and rince them well.
  3. Drizzle some of the olive oil on the beans with a little sea salt.
  4. Prepare the salad dressing minus the remaining of the olive oil.
  5. Chop the romaine lettuce and/or the kale.
  6. In a large bowl combine the chopped tomatoes, the pumpkin seeds, the cucumber and other chopped vegetables. Pour the dressing and mix well.
  7. Lay a large round tortilla on the bottom of each plate.
  8. Spoon some of the beans on the tortilla, then serve the salad part.
  9. Crush some corn tortilla chips and sprinkle over the salad.

Que bueno!
Enjoy!

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As a vegan chef, cooking instructor and food consultant, I am blessed to share my passion for international flavors, a compassionate world, optimal health and healing. You can't have one without the others because they are all interconnected. My culinary journey started in the South of France where I was born, then took me through Europe, onto America, then Asia and South America. I grew up eating delicious rich food my grandmother made (think creamy white and wine sauces) and fresh Mediterranean dishes my mother prepared. My family was by no mean vegetarian or vegan but we weren’t big meat eaters either. This being said, I must confess that I have had my fair share of strange things being served as food as I grew up! But I soon came to realize that it was the sauces, the marinade that tasted so good and that they could have just as well been poured over bread or tofu and it would have been just as good. You know how certain songs bring back a memory of where you were and who you were with when you heard them? Well, I seem to have a memory of food attached to pretty much every place and profound moment I have experienced in my life. It was the way love was shared and cherished all through my life so I am continuing the tradition! But the love is even more healing when there is no pain and sufferings attached to it. Be vegan, it is good for your health and the only sustainable diet for the planet.
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