Saladsbonappetit5.0
Crispy Tortilla Salad With Snap Peas and Avocado
A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
📝 Preparation Steps
1
Pour vegetable oil into a medium skillet to come ¼" up sides; heat over medium-high. Working in 2 batches, fry 6 corn tortillas, halved, cut into ½"-thick strips, stirring often, until golden and crisp, about ⏱️ 2 minutes. Drain on paper towels, then transfer to a large bowl and toss with 1 tsp. red chile powder and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.
Vegetable oil (for frying; about ⅔ cup)corn tortillas, halved, cut into ½"-thick strips6. red chile powder1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Purée 1 garlic clove, finely grated, ⅓ cup fresh lime juice (3–4 limes), 3 Tbsp. extra-virgin olive oil, ½ tsp. ground cumin, 1 ripe avocado, and 1 Tbsp. water in a blender or mini-processor until smooth; season generously with kosher salt and freshly ground pepper.
. extra-virgin olive oil3 TbspFreshly ground pepper
3
Spread half of dressing on a platter. Add 1 bunch radishes, trimmed, cut into thin wedges, 1 large cucumber (about 12 oz.), coarsely chopped, 1 jalapeño, thinly sliced, and 10 oz. sugar snap peas, strings removed, halved on a diagonal, to remaining dressing in bowl; toss to coat. Thinly slice remaining 1 ripe avocado; add to bowl along with tortillas and half of ⅓ cup cilantro leaves with tender stems; toss gently to combine. Transfer salad to platter and scatter remaining half of ⅓ cup cilantro leaves with tender stems over. Season with flaky sea salt and pepper.
bunch radishes, trimmed, cut into thin wedges1large cucumber (about 12 oz.), coarsely chopped1jalapeño, thinly sliced1. sugar snap peas, strings removed, halved on a diagonal10 ozFlaky sea salt
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