Tostada Salad
(from granolahead’s recipe box)
My vegan version of the Grilled Chicken Tostada Salad at the Cheesecake Factory
Source: Original
Prep time: 30 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Salads
Ingredients
- 2 heads of lettuce (1 each of two different types)
- 4-6 corn tortillas
- 1 T. canola oil
- salt to taste
- 3 c. cooked black beans
- 3 ears of sweet corn
- fresh salsa
- For avocado cream:
- 1/2 c. raw cashews
- 3/4 c. water
- 1 ripe avocado
- 1/2 t. salt
- 2-3 t. lime juice
- For vinaigrette:
- 1/2 c. canola or olive oil
- 1/4 c. balsamic or red wine vinegar
- 1/4 t. salt
- black pepper to taste
- herbs: parsley, basil, marjoram, oregano, thyme
Directions
-
eheat oven to 425. Use a pastry brush to brush canola oil over tortillas. Lay tortillas on a baking sheet, sprinkle with salt, and bake for 7-10 minutes, until lightly browned. (If you want to make a heartier meal of this salad, repeat this process with additional batches of corn tortillas cut into quarters, to make chips, and serve with salsa.)
-
Wash and cut lettuce into strips about 3/4" wide and transfer to a large bowl. Put black beans and corn into separate bowls with spoons for serving.
-
In a blender, blend cashews and water thoroughly until very smooth. Peel avocado and add it to blender, blending until smooth. Add salt and lime and blend for a few more seconds. Transfer to a container with a spoon for serving.
-
Mix all ingredients for vinaigrette by shaking or whisking together.
-
Serve salad by placing a toasted corn tortilla on each plate, topping with black beans, corn, lettuce, and salsa. Drizzle with avocado cream and vinaigrette.
-
Enjoy.