Tortilla/ Tostada Salad

Today's recipe is inspired by The Cheesecake Factory's Tostada Salad, one of my favorite salads of all times, so hopefully you will like this one as much as I do! Enjoy

Serves 4-6
  • I Iceberg lettuce
  • 2 C. Corn Kernels
  • 1 diced Green Bell Pepper
  • 2-3 Tomatoes cut in chunks
  • 2 C. Black Beans
  • ½ C. Diced Onion
  • ¼ C. Chopped Cilantro
  • 1 C. Shredded Cheese
  • Tortilla Strips to fry
  • +Oil for frying
  • 2 avocados

To make the dressing:
  • 1/3 C. minced tomato
  • 1 T. minced garlic
  • 1 minced Jalapeno Pepper
  • 1/3 C. Minced red onion
  • 2 T. chopped cilantro
  • 2 T. E.V.O.O.
  • 1 T. Dijon Mustard
  • 1½ T. Lime Juice
  • 1 T. Lemon Juice
  • Salt and pepper to taste

In a small bowl combine all the ingredients to make the dressing. Stir well, taste the flavor add salt and pepper to taste, if you think the dressing is too thick, feel free to add more Extra Virgin Olive Oil. Refrigerate at least 30 minutes before serving it.

Preheat plenty of vegetable oil and fry the tortilla strips. Drain them on paper towel and set aside until you are ready to use them.

To make the salad: Wash and disinfect all the vegetables.  Dry them well so the salad wont become soggy.   Chop the lettuce into small chunks.  In a large bowl toss the lettuce with the rest of the vegetables and the cheese.

Just before serving, pour the dressing over the salad, and garnish it with the tortilla chips and avocado slices!