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Green goddess salad tostadas served on a light wooden board with limes and pasley as garnish.

Green Goddess Salad Tostadas

Print Recipe
A 15-minute summer recipe that anyone can make and enjoy!
Course Appetizer
Cuisine Mexican
Keyword green goddess dressing, green goddess salad, plant based mexican food, plant based tostadas, salad tostadas, vegan mexican food, vegan tostadas
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 15 minutes
Servings 4 servings
Calories 255.5
Author carleigh

Equipment

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

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.

Nutrition

Serving: 2tostadas | Calories: 255.5kcal | Carbohydrates: 40.8g | Protein: 10.4g | Fat: 4.4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 0.9g | Trans Fat: 0.003g | Sodium: 49.1mg | Potassium: 602.9mg | Fiber: 9.4g | Sugar: 6.8g | Vitamin A: 272.2IU | Vitamin C: 56.5mg | Calcium: 132.7mg | Iron: 2.4mg