By Maxiskitchen
This is a new great way to eat a salad because every bite has a crunch. It has tons of fresh veggies, avocado, beans, corn, and cheese. Crunchy and light— I think you’ll love this one!
Vegan Modification: Substitute avocado instead of sour cream in the dressing (you may need to add some water to thin it out) and leave out the cheese in the salad and on the tostadas.
For the Tostadas:
- 2 Tbsp Avocado Oil
- 6 Corn Tortillas
- Kosher Salt
For the Dressing:
- 1/2 Cup Light Sour Cream
- 2 Limes, juiced
- 1/4 Cup Cilantro
- 1 Clove Garlic
- 1/4 tsp Salt
- 1/4 tsp Pepper
For the Salad:
- 4 Cups Romaine, sliced thin (1 Heart of Romaine)
- 3/4 Cup Cherry Tomatoes, sliced
- 1/2 of an Avocado, diced
- 1/2 Cup Jicama, diced small
- 1/2 Cup Black Beans
- 1/2 Cup Corn (frozen and thawed or canned)
- 1/4 Cup Shredded Mexican Cheese
- Kosher Salt & Pepper
Garnish:
- Shredded Mexican Cheese
- Avocado, sliced
- Maldon Salt (optional)
Preheat oven to 400°F (convection if you have it) and drizzle 2 Tbsp avocado oil on a large baking sheet. Rub both sides of each tortilla in the oil and sprinkle with salt. Convection bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy (if you are not using convection you may have to cook a bit longer)
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 (you may have some left over); 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 (optional) on top - enjoy!
