A fresh take on a classic tostada salad recipe. This plant-based chopped tostada salad with avocado cilantro dressing is a flavorful and healthy!

Scale

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

1/4 Cup of olive oil

1 Tablespoon of agave nectar

½ Teaspoon of salt

½ of a jalapeno (minced)

1 Garlic clove (minced)

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!

Keywords: salad, chopped, tostada, easy, dinner