A vibrant Southwestern salad served on crispy corn tostadas, featuring a creamy lime cilantro dressing, fresh vegetables, black beans, corn, and cheese.
1. Preheat oven to 400F convection (or 425F regular bake) and drizzle 2 Tbsp avocado oil on a large baking sheet.
2. Rub both sides of each tortilla in the oil and sprinkle with salt.
3. Convection bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy.
4. In a blender or food processor, blend together the ingredients for the dressing.
5. Place the ingredients for the salad in a bowl and add half the dressing. Toss and add more dressing to your liking (you may have some left over). Season with salt and pepper to taste.
6. Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt on top. Enjoy!
