Tostada Salad with Salsa Verde
Votes: 0 0
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Servings
Prep Time
4 servings
20 minutes
Servings
Prep Time
4 servings
20 minutes
Tostada Salad with Salsa Verde
Votes: 0 0
Rate this recipe!
Servings
Prep Time
4 servings
20 minutes
Servings
Prep Time
4 servings
20 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Preheat oven to 400 degrees
Cut tortillas into individual serving sizes with a 2" round cookie cutter
Brush top and bottom tortillas with olive oil, season with salt & pepper
Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
Meanwhile, preheat grill to high.
Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
Transfer grilled vegetables to a food processor. Pulse until chunky.
Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
Place beans in a medium mixing bowl and smash with a fork.
Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
Tags: avocado , black beans , corn , green onion , jalapeno , leafy greens , lime , Salad , salad recipe , tomatillo sauce , tomato , tostada
Black Bean and Tomato Quinoa
Votes: 1 5
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Servings
Prep Time
4 servings
25 minutes
Servings
Prep Time
4 servings
25 minutes
Black Bean and Tomato Quinoa
Votes: 1 5
Rate this recipe!
Servings
Prep Time
4 servings
25 minutes
Servings
Prep Time
4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Whisk together lime zest and juice, olive oil, honey, salt, and pepper in a large mixing bowl. Set aside.
Bring a medium pot of water to a boil. Season with 1 tablespoon of salt.
Add quinoa to the boiling water. Cook uncovered, until tender, about 15-20 minutes.
Strain the quinoa in a fine mesh strainer.
Add quinoa to dressing and toss until dressing is absorbed.
Stir in black beans, tomatoes and scallions. Season with salt and pepper to taste. Enjoy!
Mexican Coleslaw
Votes: 0 0
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Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
10 minutes
Mexican Coleslaw
Votes: 0 0
Rate this recipe!
Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Place cabbage, carrots, and cilantro in a large mixing bowl.
In a separate small bowl, whisk together vinegar, oil and salt.
Dress cabbage mixture with vinaigrette and toss well to coat evenly. Enjoy!
Tatsoi Salad
Votes: 0 0
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Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Tatsoi Salad
Votes: 0 0
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine tatsoi, mushrooms, cheddar cheese and parsley in a large mixing bowl. Set aside.
In a separate medium mixing bowl, whisk together mustard, vinegar and olive oil. Season with salt and pepper.
Dress the tatsoi salad and toss until evenly coated.
Divide onto serving plates. Enjoy!
Crunchy Asian Slaw
Votes: 3 4.67
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Servings
Prep Time
4
25 minutes
Servings
Prep Time
4
25 minutes
Crunchy Asian Slaw
Votes: 3 4.67
Rate this recipe!
Servings
Prep Time
4
25 minutes
Servings
Prep Time
4
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine radicchio, cabbage and carrot in a large mixing bowl. Set aside.
In a separate small mixing bowl, whisk together garlic, ginger, soy sauce and vinegar. Season with salt and pepper.
Dress the slaw and toss to mix and evenly coat.
Transfer to serving plates. Garnish with toasted sesame seeds. Enjoy!
