Mexican Tostada Salad

Layered with taco-style ingredients, this colourful salad is bursting with fresh market vegetables.

Sturdier lettuce, such as iceberg, romaine or leaf, is best here. No tostadas? Use handfuls of tortilla chips or broken taco shells. If desired, garnish with spoonfuls of sour cream or plain yogurt and lime wedges.



2 tbsp (30 mL) vegetable oil
1/2 onion, diced
2 cloves garlic, minced
2 tsp (10 mL) chili powder
1/2 tsp (2 mL) ground coriander
1 pkg (340 g) precooked soy protein mixture
3/4 cup (175 mL) tomato juice
5 cups (1.25 L) shredded lettuce
10 tostadas
1/2 cup (125 mL) salsa
1/2 cup (125 mL) shredded old Cheddar cheese or Monterey Jack cheese
1 avocado, peeled, pitted and chopped
2 plum tomatoes or vine ripened tomatoes, chopped
2 green onions, sliced


In skillet, heat oil over medium heat; fry onion and garlic, stirring occasionally, for 3 minutes. Add chili powder and coriander; fry until onion is softened, about 2 minutes. Add soy protein mixture and tomato juice, breaking up soy mixture with spoon. Cook until very thick, about 5 minutes.

Place small handful lettuce on each of 5 plates or shallow bowls. Top each with 1 tostada, another handful of the remaining lettuce, 1/4 cup (60 mL) of the soy protein mixture, then some each of the salsa, cheese, avocado, tomatoes and green onions. Repeat layers once.

Servings: 5

Nutritional Info

approx. per serving

  • cal376
  • pro19 g
  • total fat22 g
  • sat. fat5 g
  • carb29 g
  • fibre10 g
  • chol12 mg
  • sodium788 mg
  • %RDI
  • calcium
  • iron17%
  • vit A34%
  • vit C14%
  • folate25%


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