Southwestern salad tostada✨

For the Tostadas:

2 Tbsp Avocado Oil

6 Corn Tortillas

Kosher Salt

2 Tbsp Shredded Mexican Cheese

For the Dressing:

1/2 Cup Light Sour Cream

2 Limes, juice

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

On Top:

Shredded Mexican Cheese

Avocado, sliced

Maldon Salt (optional)

🌱Vegan Modification: Sub in avocado instead of sour cream in the dressing (you may need to add a bit of water to thin it out) and leave out the cheese in the salad and on the tostadas

1️⃣ Preheat oven to 400°F (convection if you have it) and drizzle 2 Tbsp avocado oil on a large baking sheet

2️⃣ Rub both sides of each tortilla in the oil and sprinkle with salt

3️⃣ Convection bake for 6 minutes on the first side, flip and sprinkle 1 tsp cheese on each tortilla, 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)

4️⃣ In a blender or food processor, blend together the ingredients for the dressing

5️⃣ 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

6️⃣ Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt (optional) on top - enjoy!

⏲35 minute total prep + cook time

Recipe makes 6 tostadas

Credit: maxiskitchen

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