Green Goddess Salad Tostadas
Summer is the time for vibrant recipes like these green goddess salad tostadas. The name refers to everyone’s favorite vegan green goddess dressing, which perfectly complements the fresh, crunchy vegetables and toasted tortillas. The best part? The recipe takes less than 15 minutes!
Welcome back to Quickies, a series where each recipe takes no more than 20 minutes to make! This time, we are making deliciously fresh green goddess salad tostadas.
Why You’ll Love This Recipe
- There is something about monochromatic recipes that really vibes with me. if you like the all-green aesthetic, you’ll love these green goddess salad tostadas!
- Between tortillas, edamame, crunchy veggies, and the dressing, you get a mix of carbs, protein, fiber, and fat. 100% plant-based and wholesome!
- In the summer, I am all about quick and convenient recipes like this one. Who wants to spend hours in the kitchen when you could be enjoying your summer?
- Because of their modular nature, you can serve these as appetizer, or enjoy a larger amount as main course.
Key Ingredients
- Fresh green cabbage has a crisp, slightly peppery flavor with a refreshing crunch.
- Green onions offer a mild, slightly sweet onion flavor with a fresh, grassy note.
- Cucumbers are cool, crisp, and mildly sweet with a nice watery crunch. They are also typically in season in the summer, and begging to be used!
- Edamame are tender young soy beans. In terms of flavor, they bring a slightly nutty and mildly sweet quality. They are also rich in plant-based protein.
- Vegan green goddess dressing is a 5-minute all-green creamy sauce. It goes perfectly with almost any dish.
- Mini tortillas are the perfect crispy base for this green goddess salad.
Hack It!
- Adjust the level of heat according to your preference. I’ve included a jalapeno for the salad, as well as more for garnish, but you do you!
- Please accommodate your allergies, like swapping the cashews for sunflower seeds in the dressing or using green peas instead of edamame if you have a soy allergy.
- It is up to you if you want to use corn or wheat tortillas. You can also make miniature versions of my oat tortillas or sweet potato tortillas for this recipe.
- Try this green goddess salad as a dip! Serve it in a bowl with chips or flatbread.
How to Make This Recipe
Step 1: Preheat the oven to 400F and drizzle a baking sheet with olive oil.
Step 2: Make the green goddess dressing by blending the listed ingredients. You’ll only need a cup of the dressing.
Step 3: Finely chop the cabbage, green onions, cucumber and jalepeno. Add to a salad bowl with edamame and the dressing.
Step 4: Toss everything together until the vegetables are evenly coated with the dressing.
Step 5: Place the mini tortillas on the baking sheet. Rub or spray with oil.
Step 6: Sprinkle your tortillas with some salt and bake for 6 minutes, then flip and bake for an additional 3 minutes until crispy.
Step 7: Scoop the slad onto crispy tortillas (about 3 tbsp per tostada). Sprinkle with more cilantro, lime juice and a slice of jalepeno, as desired. Enjoy immediately.
Frequently Asked Questions
Store the salad separately from the tortillas for up to 3 days in the refrigerator.
Feel free to use it for a different dish altogether, like this sheetpan tofu and broccoli recipe, or enjoy it as a dip for crispy smashed potatoes.
More Mexican-Inspired Plant-Based Recipes
- Black Bean Burritos
- Easy Vegan Taquitos
- Sheet Pan Quesadillas
- Cranberry Salsa
- Taco Salad Bowl
- Bang Bang Cauliflower
Enjoyed this recipe? Get your copy of the Scrappy Cookbook with over 150 carefully crafted plant-based recipes, learn how to make the most of your produce and use foods that are traditionally discarded.
The Recipe: Green Goddess Salad Tostadas
Ingredients
- 1 cup green goddess dressing
- ½ head green cabbage, finely chopped
- 1 bunch green onions, finely chopped
- 1 cucumber, large, finely chopped
- 1 jalapeno, finely chopped
- 1 cup edamame, thawed
- 8 small tortillas
To serve
- 1 lime, cut into segments to juice
- fresh cilantro
- jalapeños, sliced
Equipment
- Blender for the dressing
Instructions
- Preheat the oven to 400F and drizzle a baking sheet with olive oil.
- Prepare the dressing linked in this recipe.
- Next, finely chop the cabbage, green onions, cucumber and jalepeno. Add to a bowl with the thawed edamame, and drizzle on the dressing. Toss until coated.
- Now, prepare the tortillas. Place the tortillas on the baking sheet and rub with the oil, sprinkling on some salt. Bake for 6 minutes, then flip and bake for an additional 3 minutes, until crispy.
- Using a cookie scoop or large spoon, top the crispy tortillas with the green goddess salad, around 3 tablespoons per tostada. Sprinkle with more cilantro, lime juice and a slice of jalepeno, as desired. Enjoy immediately. Store the salad separately from the tortillas for up to 3 days.