Mexican Tostada Salad
Recipe: #23734
May 11, 2016
Categories: Salads, Side Dishes, Cheese, Avocado, Mexican, Southwest, Cinco de Mayo No Eggs, Vegetarian, Fresh Tomatoes, Frozen Vegetables, Kosher Dairy, Vegetarian Dinner, Mexican Dinner, more
"A nice, light, and delicious side or main salad dish. Perfect for those hot summer nights. Now, you can always add some grilled shrimp, chicken, pork; or even fish to make this a main dinner salad - but, I like to keep it simple. I like to serve this on a crispy tortilla. Prep time does not include time for the salad to chill."
Original is 4 servings
Ingredients
- FOR SALAD and TORTILLAS
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- FOR VEGETABLES
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- FOR DRESSING
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Nutritional
- Serving Size: 1 (227.4 g)
- Calories 241.4
- Total Fat - 16.3 g
- Saturated Fat - 3.4 g
- Cholesterol - 13.6 mg
- Sodium - 325.4 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 7.7 g
- Sugars - 3.5 g
- Protein - 10.5 g
- Calcium - 160.9 mg
- Iron - 1.8 mg
- Vitamin C - 41.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dressing ... Add everything to a large bowl; and whisk until combined.
Step 2
Salad ... In the same bowl with the dressing - add the peppers, tomatoes, radishes, corn, and scallions; and toss. Cover with plastic wrap; and chill 30 minutes.
Step 3
Avocados ... Add the diced avocados to a small bowl; and, squeeze another half of lime over the avocado and gently toss. This will prevent the avocado from browning. Then, add the avocado, arugula, cilantro, and mint to the chilled vegetable salad; and, gently toss, trying to NOT break up the avocado.
Step 4
Tortillas ... You can either bake or pan fry your tortillas; and, you can use flour or corn tortillas. I actually prefer corn for this recipe; and, I do prefer to pan fry them. Usually I don't pan fry; but, in this case, I do. I use a non stick pan and; a thin layer of oil (canola or vegetable) in the pan. Bring the pan to medium high to high heat; and, add the oil. Add the tortilla; and, fry 15-30 seconds per side, until lightly golden brown. But, KEEP an eye on them; they do NOT take long. Transfer the crispy tortillas to a plate lined with a paper towel; and, lightly season with salt and pepper.
Step 5
Bake - yes, you can bake them too. Spray them with a non-stick spray; or, brush lightly with a neutral oil (vegetable or canola). Then, put them either on a grill, an open gas flame; or, directly on the oven racks, in a 400 degree oven. Honestly, I love to deep fry them; however, I rarely do that. So, I do break down and do the shallow pan fry. But, if you want to be more conscious of fats and frying - the baking/grill method is fine.
Step 6
Finish, Serve, and ENJOY! ... Plate your warm tortilla; then, add 2 tablespoons of the cotija cheese to each tortilla. Top with the chilled salad; and, use a slotted spoon - you don't want a WET or SOGGY salad. Then, finish each tortilla with the remaining cheese. It's that easy. Dig In! It's fresh - light - and full of flavor. A fresh fruit salad on the side is perfect. And, obviously ... you can always add some shredded chicken, shrimp, beef, beans; or even grilled fish. So, have fun; and, make it your own.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you choose to pan fry the tortillas, use a non-stick pan and a thin layer of oil. This will prevent the tortillas from sticking to the pan.
- When adding the avocado to the salad, squeeze a half of a lime over the avocado to prevent it from browning.
- Instead of Cotija cheese, you can use crumbled feta cheese. This substitution will give the salad a more Mediterranean flavor.
- Instead of canola oil, you can use olive oil. This substitution will add a more robust flavor to the salad.
Vegan Mexican Tostada Salad Replace the cotija cheese with vegan cheese and omit the oil when frying the tortillas. Use a non-stick spray instead. Additionally, replace the oil in the dressing with a vegan-friendly oil, such as olive oil.
Grilled Pineapple Salsa: A sweet and spicy salsa made with grilled pineapple, jalapeño, cilantro, and lime juice. This salsa is the perfect accompaniment to the Mexican Tostada Salad and adds a nice contrast of flavors. It is also a great way to add some extra sweetness and spice to the dish.
Grilled Corn with Chipotle-Lime Butter: This flavorful side dish is the perfect complement to the Grilled Pineapple Salsa. The smoky chipotle-lime butter adds a delicious depth of flavor to the sweet grilled corn while the cilantro adds a nice freshness. The combination of sweetness and spice will make this dish a hit at any gathering.
FAQ
Q: What type of tortillas should I use for this recipe?
A: You can use either flour or corn tortillas for this recipe. I prefer corn tortillas, but you can use whichever type you prefer.
Q: What is the best way to store tortillas?
A: To store tortillas, wrap them in aluminum foil or place them in an airtight container. Make sure to keep them in a cool, dry place and use them within a few days for best results.
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Fun facts:
The cotija cheese used in this recipe is a traditional Mexican cheese, made from cow's milk and is named after the town of Cotija in Mexico.
The tortilla used in this recipe is believed to have originated in Mesoamerica, where it was a staple food for the Aztecs and Mayans. It is thought to have been introduced to Europe by the Spanish conquistadors.