Mexican Tostada Salad Mexican Tostada Salad

Mexican Tostada Salad - 150 Image by: Mexican Tostada Salad - 150 Author: Canadian Living

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.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: September 2010



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.

Nutritional facts Per serving: about

  • Sodium 788 mg
  • Protein 19 g
  • Calories 376.0
  • Total fat 22 g
  • Potassium 865 mg
  • Cholesterol 12 mg
  • Saturated fat 5 g
  • Total carbohydrate 29 g


  • Iron 34.0
  • Folate 37.0
  • Calcium 17.0
  • Vitamin A 14.0
  • Vitamin C 25.0
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Mexican Tostada Salad