Southwestern Salad Tostada

 

For Tostadas:   2 tbsp avocado oil 6 corn tortillas kosher salt

For Dressing:

½ cup sour cream

2 limes juiced

¼ cup fresh cilantro leaves

1 clove garlic

¼ tsp salt

¼ tsp pepper

For the Salad

Romain lettuce chopped

¾ cup cherry tomatoes sliced

1 avocado diced

½ cup jicama diced small

½ cup corn – which I can’t have!

½ cup black beans

¼ cup shredded Mexican cheese

Kosher salt & Pepper

 Preheat oven to 425° F and drizzle 2 Tbsp avocado oil on a large baking sheet.

Rub both sides of each tortilla in the oil and sprinkle with salt

Bake for 5 minutes on the first side, flip and bake for 3-5 minutes more until deep golden brown and crispy

In a blender or food processor, blend together the ingredients for the dressing

Place the ingredients for the salad in a bowl and add half the dressing. Toss and add more dressing to your liking. Season with salt and pepper to taste.

Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt and pepper on top.  Bon Appetite!

35 minute total prep and cook time Recipe makes 6 tostadas