Tostada Salad
 
Prep time
Total time
 
A colorful and nutrient rich salad in an edible bowl. How fun is that?
Author:
Recipe type: Salad
Cuisine: Mexican
Serves: 2
Ingredients
  • 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
Instructions
  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.
  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.
Recipe by Kind Cooking at https://kindcooking.com/tostada-salad/