Tostada Salad
Author: Chef Sophie
Recipe type: Salad
Cuisine: Mexican
Serves: 2
- 1 head of romaine lettuce (per person) and/or
- 4-6 fresh kale leaves
- ½ cup of pumpkin seeds
- 1 tomato chopped and seeded
- ½ avocado slices
- ½ cup of beans rinced per person (I used white beans on the photo)
- ½ cucumber peeled and sliced
- 2 large wheat tortillas
- Tortilla chips to mix with the salad
- DRESSING:
- 2 Tbsp vegenaise (eggless mayonaise)
- 3 Tbsp salsa
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- ¼ 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.
- 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.
Recipe by Kind Cooking at https://kindcooking.com/tostada-salad/
3.5.3208