Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes (for tortilla strips)
Nutrition Score per serving:
(1/4 each salad, dressing and tortilla strips): 383 calories, 63% fat (27 g; 3 g saturated), 30% carbs (29 g), 7% protein (7 g), 6 g fiber, 113 mg calcium, 3 mg iron, 50 mg sodium.
Nutrient note: Don’t let the fat content of avocados scare you: Most of it is the healthy monounsaturated kind, and these fruits are loaded with protein, iron, calcium and vitamins A and C.
- 3 tomatillos, husked, quartered
- 1/2 cup lightly packed cilantro leaves
- 1/3 cup vegetable oil
- 1/4 cup fresh lime juice
- 1/2 jalapeño chile, coarsely chopped
- 2 t finely chopped garlic
- 1/2 t dried oregano
- 3 cup chopped romaine lettuce
- 3 cup chopped lollo rosso (or other red-leaf lettuce)
- 1 tomato, cut into large cubes
- 1 avocado, pitted, peeled, cut into large cubes
- 3/4 cup drained, rinsed, cooked black beans (canned is fine)
- 1/2 cup red onion, thinly sliced
- 5 radishes, thinly sliced
- 1 cup crispy tortilla strips (See box at top right.)
- Salt and pepper
Mix first 7 ingredients in a blender until smooth. Salt to taste. Makes about 1 cup. (Can be made up to 1 day ahead. Cover; refrigerate. Stir before using.)
Toss first 7 ingredients together in a large bowl to combine. Mound the salad onto plates. Top with tortilla strips and sprinkle with salt and pepper. Serve the dressing on the side or, if desired, toss the salad with enough dressing to coat.
For crispy tortillas:
Preheat oven to 350 degrees F. Cut 4 5-inch corn tortillas in half; then cut into thin strips (approximately 2 1/2-by-1/4 inch). Drizzle 2 teaspoons of canola oil into a medium bowl. Add tortilla strips and toss, then sprinkle with salt. Arrange strips evenly on a heavy baking sheet and bake until crisp, stirring occasionally to ensure even browning, about 15 minutes. Transfer to paper towel-lined plate. Cool completely. Makes about 1 1/2 cups. (Can be made up to 2 days ahead. Store airtight at room temperature.)