Cheddar “Tostadas” with Greens & Lime Jalapeño Vinaigrette

Cheddar crisps stand in for tortillas in this lower-carb version of tostadas topped with greens and a zesty, spicy dressing. For even more heat, add sliced jalapeño to garnish the salad.

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Functional Fiber: The traditional keto diet is often lacking in fiber, but this recipe is replete with fiber-rich avocados, dark leafy greens and radishes, which can help regulate blood sugar levels, boost gut health and maintain satiety for longer.

Servings
4
Prep Time
30 min
Cook Time
15 min
Duration
30 min

Ingredients

Dressing

  • ⅓ cup avocado oil
  • 1 small jalapeño chile pepper, seeded and minced
  • 1 clove garlic, minced
  • 3 tbsp chopped fresh cilantro
  • 1 tsp grated lime zest + 3 tbsp fresh lime juice
  • ½ tsp raw honey
  • ½ tsp sea salt
  • ⅛ tsp ground black pepper

Tostadas

  • 2 cups shredded sharp cheddar cheese<

Salad

  • 4 cups mixed mesclun greens
  • 6 radishes, trimmed and thinly sliced
  • 2 avocados pitted, peeled and chopped
  • 2 tbsp roasted, salted pumpkin seeds

Preparation

  1. Make dressing: In a small, unheated skillet, combine oil, jalapeño and garlic. Heat on low until mixture sizzles. Cook for 1 minute, then transfer to a blender or small food processor. Add remaining dressing ingredients and blend well. Set aside.
  2. Make tostadas: Preheat oven to 350ºF; line 2 large baking sheets with parchment. Draw 8 4-inch circles on parchment, leaving at least 1 inch between them; turn parchment over (you should still be able to see circles). Spread cheese in circles, using ¼ cup for each. Bake until golden and crisp, about 13 to 15 minutes, watching closely to prevent burning. Let cool slightly.
  3. Divide tostadas among 4 plates. In a large bowl, combine greens, radishes and avocado. Add ¼ cup dressing; toss, adding remaining dressing and toss again. Divide mixture among tostadas, sprinkle with pumpkin seeds.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 597
  • Carbohydrate Content 13 g
  • Cholesterol Content 56 mg
  • Fat Content 54 g
  • Fiber Content 7 g
  • Protein Content 17 g
  • Saturated Fat Content 16 g
  • Sodium Content 625 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 28 g
  • Polyunsaturated Fat Content 6 g

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