There’s nothing better than some crunchy tortilla chips served alongside fresh guacamole, except when they are turned into a delicious salad.
This light and refreshing salad mimics the taste of your favorite Taco Tuesday treat but is hearty enough to eat as a meal.
It’s perfect for a hot summer day when you don’t feel like turning the stove on but are still craving a healthy lunch or dinner. It’s even great for taking to pot lucks as it travels well and doesn’t contain any ingredients that spoil easily.
Simply leave the tortilla strips for topping later as they’ll get soggy if they sit in the dressing for too long.
We all know avocados are loaded with vitamins and minerals like potassium, B vitamins, and folate. Cucumbers and tomatoes are equally beneficial to your health as they are packed with antioxidants and immune-boosting vitamins like C and K.
Even if you don’t enjoy guacamole because of the texture, give this salad a try because the flavors are out-of-this-world.
The contrast of the crispy tortilla strips with the buttery avocado and juicy cucumbers and tomatoes will have you craving it again and again.
There's nothing better than some crunchy tortilla chips served alongside fresh guacamole, except when they are turned into a delicious salad. This light and refreshing salad mimics the taste of your favorite Taco Tuesday treat but is hearty enough to eat as a meal.
- 2 cucumbers, peeled, seeded, and chopped
- 2 Roma tomatoes, chopped
- 2 avocados, pitted and chopped
- 1/2 onion, thinly sliced
- 4 small corn tortilla, sliced into 1/2 inch strips
- 1/4 cup olive oil
- 1/8 cup freshly squeezed lime juice
- 1 tsp honey
- 1 garlic clove, minced
- 1/4 cup fresh cilantro, finely chopped
- 1/2 tsp teaspoon salt
- 1/4 tsp black pepper
- Preheat the oven to 375 degrees.
- In a small bowl, whisk together the olive oil, lime juice, honey, garlic, cilantro, salt, and pepper until it's well combined. Set the dressing aside.
- Grease a rimmed baking sheet with non-stick cooking spray.
- Place the sliced tortilla strips onto the baking sheet in a single layer. Spray the tortilla strips with more cooking spray.
- Put the tortilla strips into the preheated oven and bake for 8-10 minutes or until they are golden brown and crispy.
- While the tortilla strips bake, place the cucumber, tomato, avocado, and red onion into a large bowl.
- Pour the cilantro-lime vinaigrette over the vegetables and toss gently to coat.
- If serving immediately, transfer the salad to a serving bowl and top with the crispy tortilla strips.
- If saving the salad for later, place the baked tortilla strips into an airtight container and leave at room temperature for up to three days.
- Cover the salad and refrigerate for up to three days.
- When ready to serve the salad, stir it gently to redistribute the dressing and top it with the crispy tortilla strips.
Amount Per Serving Calories 367Total Fat 29gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 24gCholesterol 0mgSodium 314mgCarbohydrates 28gNet Carbohydrates 19gFiber 9gSugar 6gProtein 5g