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6 servings
I make Tostada salad often either for breakfast, lunch, or dinner! It’s light, packed full of protein with plenty of fresh ingredients and healthy greens full of anti-oxidants. Everything that is good for you is in this salad. I usually always have avocados, canned black beans, lettuce & tomatoes, and veggies and tortillas stocked in my kitchen.

If you are not a vegetarian or a Vegan you can use eggs, chicken, turkey, and seafood such as grilled shrimp or salmon!

MAKE THE GUACAMOLE & SALSA FIRST

Serves 4 to 6

GUACAMOLE 

INGREDIENTS

4 ripe organic avocados peeled, pitted, and cut into junks. (Save an avocado pit).

3 tablespoons fresh lime juice

¼ cup white onion diced small

1 jalapeno diced small, I leave the seeds in because I like spicy

¼ cup finely chopped cilantro

1 teaspoon kosher salt

¼ cup tablespoons lemon juice

DIRECTIONS

In a glass mixing bowl add the avocados and use a potato masher and mash until smooth. Add the rest of the ingredients and mix them in with a fork. Place the avocado pit in the middle of the guacamole to keep in from turning brown. Cover tightly with plastic wrap and place it in the refrigerator until ready to serve. Can be made 4 hours in advance and kept chilled.

SALSA

TOMATO SALSA 

INGREDIENTS

3 cups peeled, seeded, and diced Roma Tomatoes, approximately  12

½ cup red onion, chopped small

¼ cup cilantro loosely packed, then finely chopped

2 scallions, finely chopped

2 tablespoons fresh lime juice

1 teaspoon kosher salt

1 jalapeño finely diced with the seeds

2 tablespoons extra-virgin olive oil

Place the tomatoes, red onion, cilantro, scallions, lime juice, salt, jalapeño, and olive oil in a glass bowl, and mix well.

Cover in an airtight glass container and place in the refrigerator for at least 3 to 4 hours.

Salsa can be made the day before and will last 3 to 4 days in the refrigerator in an airtight container.

BEAN SALSA WITH LEMON DRESSING

2 (15-ounce) cans black beans, drained and rinsed
1 medium red bell pepper, diced small
1 medium yellow bell pepper, diced small
2 celery ribs, diced, small
2 scallions, chopped small
1 tablespoon diced jalapeno
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon cumin
1/2 teaspoon kosher salt
Cracked pepper
2 tablespoons chopped cilantro
MAKE THE BEAN SALSA
In a bowl, combine the beans, red and yellow peppers, celery, scallions, jalapeno, olive oil, lemon juice, cumin, salt, pepper to taste, and cilantro. Mix well. If you have the time, cover, and let sit in the refrigerator for an hour it will bring out the many layers of flavors. Any leftovers will keep in the refrigerator for 2 days.

LEMON DRESSING
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/4 teaspoon kosher salt

In a glass bowl combine the olive oil, lemon juice, vinegar, and kosher salt, and whisk together well. Set aside.

TOSTADA
6 (8 ounces) whole-wheat tortillas
8 cups wild arugula or baby greens
3 cups chopped 1-1/2″ roasted chicken breasts
2 cups shredded Monterey Jack cheese
6 lime wedges
8 fresh cilantro sprigs
2 jalapeno, seeded and diced
Preheat the oven to 400 F.
Brush the tortillas lightly on both sides with extra virgin olive oil. Place them in the oven on the rack and bake until crisp and golden brown. Keep an eye on them so they don’t burn. Remove from the oven and set aside.
When you are ready to serve, drizzle 3 tablespoons of lemon dressing over the arugula or baby greens and mix well.
Place one tortilla on each plate. Spread 2 tablespoons of guacamole over each tortilla.
Add 1/2 cup of bean salsa toward the middle of the tortilla.
Add 1 cup of arugula or greens over the bean salsa.
Top with 1/2 cup chopped chicken,  add as much of the tomato salsa as you like, and 2 tablespoons of Monterey jack (more if desired).
Garnish with fresh cilantro sprigs and diced jalapeno Serve with lime wedges.

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