Tostada/Tortilla Salad Recipe, easy mexican style salad, how to

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: store-bought tortilla chips

Lettuce wraps reduce carbs while chips provide crunch.

black beans

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas are lower in calories and can be more affordable.

avocado

🥗Healthier: mashed banana

💰Cheaper: substitute with yogurt

Mashed banana adds creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: omit cheese

Nutritional yeast provides a cheesy flavor without dairy.

Combine extra virgin olive oil, 1 tbsp lime juice, and 0.5 tbsp lemon juice in a bowl to make the dressing.

Season the dressing with salt and black pepper to taste and stir well.

Add minced garlic, cilantro, red onion, minced jalapeño, and minced tomatoes to the dressing and stir until combined.

Refrigerate the dressing for at least 30 minutes before serving.

Preheat vegetable oil to 350°F and fry tortilla chips until golden brown and crisp, about 3-5 minutes.

Drain tortilla chips on paper towels and set aside.

In a large bowl, add dry lettuce and then add Roma tomatoes and bell peppers, tossing them together.

Add white onion, black beans, fresh cilantro, and corn kernels to the bowl and toss to combine.

Add cheese to the salad and toss again.

Add about 3-4 tablespoons of dressing to the salad and toss together before serving.

Garnish the salad with tortilla chips, avocado slices, and additional cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens