Pickled Grape Salad Tostada

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In

Recipe: #35301

July 22, 2020



"These were highlighted on Good Morning America today. They sound fabulous! If you can't find Cotton Candy grapes (or they're way too expensive) substitute green or red grapes instead!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (196.6 g)
  • Calories 273.6
  • Total Fat - 16.5 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 5.3 mg
  • Sodium - 656.9 mg
  • Total Carbohydrate - 31.5 g
  • Dietary Fiber - 3.9 g
  • Sugars - 13.7 g
  • Protein - 4.1 g
  • Calcium - 133.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 19.3 mg
  • Thiamin - 0.1 mg

Step 1

If you're grilling something else too, place the corn tortillas on the edges or the upper level of the grill for more indirect heat. Flip as they toast and remove when crunchy and toasted, but do not let them burn. (You may also use store-bought corn tostadas.)

Step 2

Place the cluster of grapes on the side or the top level of the heated grill for indirect heat. Let them grill for 4 to 5 minutes until wilted and heated.

Step 3

In a medium bowl, toss fresh and grilled grapes with the serrano, juices, zests, cumin seed and salt. Let sit for 5 to 10 minutes.

Step 4

Once grapes have marinated, add remaining oil, onion and celery to the grapes and toss until fully coated. Fold in cilantro and mint.

Step 5

To assemble tostada, top each tostada generously with slices of meat that you grilled -if you're using meat.

Step 6

Top with a generous amount of pickled grape salad and garnish with queso fresco.

Tips & Variations


No special items needed.

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