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Vegan Tortilla Salad

Mexican restaurants often serve salads in a bowl made from a deep-fried tortilla. A healthier way to enjoy crispy tortillas is to toast them and add to a salad.

by Patti Breitma

November 4, 2009

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Serves: 4
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Serves 4

What you need:

  • 2 corn tortillas 
  • 1 head romaine lettuce, washed, dried and chopped 
  • 1 avocado, peeled, pitted and chopped 
  • 1⁄4 cup small cherry tomatoes 
  • 1⁄4 cup corn (fresh or frozen) 
  • 1⁄2 red or green bell pepper, seeded and chopped
  • 1 tablespoon seasoned rice vinegar 
  • 1 tablespoon salsa

What you do:

  1. Preheat oven to 400 degrees. Cut each tortilla into eight triangular wedges and toast until crisp.
  2. Combine remaining ingredients with toasted wedges in a large bowl and toss.

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