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Tostada Salad

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Tostada Salad

 

If you are in the mood for a happy salad? Why not try a tostada salad? It is fresh, nourishing and is bursting with all kinds flavors and textures. I used fresh kale and romaine but you can use romaine only. If you use kale (curley especially), remove the stems, chop it into smaller pieces and use a little lemon juice to tenderize the leaves because they can be a bit chewy. A simple way to remedy this is to massage the leaves with your hands to break down the fiber a little. But it is totally worth it because kale 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.

I usually drape a soft wheat tortilla over an upside down bowl and bake it for 10 minute to create an edible bowl but I didn’t have any at home so I used a large hard corn tortilla instead. The result isn’t as pretty but it tasted just a good!
  
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)

Have fun and experiment!

 

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.

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