Sure, you could do the classic dinner party appetizer of a gorgeous charcuterie board. But why not wow your guests a little bit more? This recipe for a chopped salad tostada topped with avocado and dill combines the app and salad course by putting the green right on top of the tostada. It’s from Maxine Sharf, culinary creator and recipe developer behind the popular account @maxiskitchen.
Chopped Salad Tostadas with Avocado & Dill
Ingredients
Toasted
Dressing
Chopped salad
Instructions
- Make the tostadas: Preheat the oven to 400 degrees F on convection mode (or 425 degrees F
on regular bake). Drizzle the olive oil on a sheet pan. - Rub both sides of each tortilla in the oil and sprinkle with some kosher salt. Bake for 6 minutes, then flip and bake until deep golden brown and crispy, 3 to 5 minutes more. Remove from the oven and set aside to cool.
- Meanwhile, make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
- Make the chopped salad: In a medium bowl, combine the cucumber, cabbage, tomatoes, onion, avocado, and dill. Add the dressing and toss until all the ingredients are evenly coated.
- Spoon the salad onto the tostadas and sprinkle with some flaky sea salt. Garnish with a sprig of fresh dill on each one and enjoy!
Appetizer, Dinner Recipes, Healthy
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