Crispy tortilla salad with snap peas and avocado
Delight in the blend of crispy tortilla, fresh snap peas, and creamy avocado in this vibrant salad, bursting with zesty flavors.
Ingredients:
- Vegetable oil (for frying; about ⅔ cup)
- corn tortillas, halved, cut into ½"-thick strips
- tsp. red chile powder
- tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- garlic clove, finely grated
- cup fresh lime juice (3–4 limes)
- Tbsp. extra-virgin olive oil
- tsp. ground cumin
- ripe avocados, divided
- Freshly ground pepper
- bunch radishes, trimmed, cut into thin wedges
- large cucumber (about 12 oz.), coarsely chopped
- jalapeño, thinly sliced
- oz. sugar snap peas, strings removed, halved on a diagonal
- cup cilantro leaves with tender stems, divided
- Flaky sea salt
Instructions:
- Heat vegetable oil in a medium skillet, making sure it covers about a quarter of the sides; warm it over medium-high heat. Fry 6 corn tortillas that are halved and cut into strips about half an inch thick in two separate batches. Stir them often until they turn golden and crispy, which should take about 2 minutes. Once done, remove them and let them drain on paper towels. Then, put them in a large bowl and mix them with 1 teaspoon of red chili powder and 1 teaspoon of Diamond Crystal salt or half a teaspoon of Morton kosher salt.
- In a blender or mini-processor, blend together 1 clove of minced garlic, one-third cup of freshly squeezed lime juice (from 3 to 4 limes), 3 tablespoons of extra-virgin olive oil, half a teaspoon of ground cumin, a ripe avocado, and 1 tablespoon of water until you get a smooth mixture. Add a generous amount of kosher salt and freshly ground pepper to season it well.
- On a platter, spread half of the prepared dressing. Then, in a separate bowl with the remaining dressing, add 1 bunch of trimmed and thinly wedged radishes, 1 large cucumber (approximately 12 oz) roughly chopped, 1 thinly sliced jalapeño, and 10 oz of sugar snap peas that have had their strings removed and halved diagonally. Thinly slice the remaining ripe avocado and add it to the bowl along with the tortillas and half of a third cup of cilantro leaves that have tender stems. Gently toss everything together. Transfer the salad to the platter and sprinkle the remaining half of a third cup of cilantro leaves over the top. Season with flakes of sea salt and pepper.
Summary:
- Calories: 3430 kcal
- Fat: 318 g
- Protein: 29 g
- Carbs: 149 g
- Potassium: 3848 mg
- Magnesium: 369 mg