Chopped Salad Tostadas with Avocado and Dill | Maxis Kitchen
Chopped Salad Tostadas with Avocado and Dill
15 mins prepServes 2
Crispy corn tostadas topped with a fresh chopped salad featuring cucumber, red cabbage, cherry tomatoes, red onion, and avocado, all tossed in a zesty lemon-garlic dressing and garnished with fresh dill.
1. Make the tostadas: Preheat the oven to 400F on convection mode (or 425F regular bake) and drizzle 2 Tbsp of olive oil on a large baking sheet. Rub both sides of each tortilla in the oil and sprinkle with salt. Bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy.
2. Meanwhile, make the dressing: In a small bowl, add 1 Tbsp + 1 tsp fresh lemon juice, 1 grated or minced garlic clove, 2 Tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp pepper. Whisk until combined.
3. Make the salad: In a medium bowl, add 1 cup diced cucumber, 1 cup diced red cabbage, 1/2 cup quartered cherry tomatoes, 1/4 cup diced red onion, 1 diced avocado, and 3 Tbsp chopped fresh dill. Pour on the dressing and toss until all ingredients are evenly distributed.
4. Spoon the salad onto the tostadas and sprinkle with flaky salt. Garnish with a sprig of fresh dill on each and enjoy!
