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Chopped Tostada Salad with Creamy Avocado Cilantro Dressing

A fresh take on a classic tostada salad recipe. This plant-based chopped tostada salad with avocado cilantro dressing is a flavorful and healthy!
Course Salad
Cuisine Mexican
Keyword chopped, dinner, easy, salad, tostada
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author Elizabeth Van Lierde

Ingredients

For the salad:

  • 1 Head of romaine lettuce chopped
  • 1 Cup of fire roasted corn
  • ½ Cup of pico de gallo
  • 1 Cup of black beans drained and rinsed
  • 1 Jalapeno thinly sliced (deseed if you want it less spicy!)
  • 3-4 Radishes thinly sliced
  • 1 Handful of cilantro roughly chopped
  • 1 Avocado sliced
Corn Tostadas

For the dressing:

  • 1 Ripe avocado
  • ½ Lime juiced
  • ⅓ Cup of cilantro leaves chopped
  • 2 Teaspoons of apple cider vinegar
  • ¼ Cup of olive oil
  • 1 Tablespoon of agave nectar
  • ½ Teaspoon of salt
  • ½ of a jalapeno minced
  • 1 Garlic clove minced

Instructions

  • In a Vitamix or blender add in all dressing ingredients until smooth and creamy. Taste test the dressing and add in more salt if necessary. Place into a mason jar and place into the refrigerator. Shake up right before serving.
  • In a large bowl, add in all of the romaine lettuce as the base of the salad. Layer on top the vegetables and beans. Right before serving, add in the sliced avocado. Serve with the avocado cilantro dressing and plant-based Alpha Burritos!