These simple spiralized vegetables served on top of a creamy avocado-based tostada are sure to impress your friends. Ideally suited to sipping with your preferred margarita during the summer. Alter the vegetables or the dressing to your liking.
Ingredients:-
1 jicama, cut into twistings.
1 English cucumber spiralized.
12 spiral-cut red onions.
two matchstick-sized miniature sweet bell peppers.
1 huge jalapeno, cut into twistings.
1 squeezed lime.
avocado oil, one tablespoon.
2 mashed avocados.
1 squeeze garlic salt, or to taste.
4 arranged tostada shells.
10 grape tomatoes, divided.
14 cups cilantro chopped (optional).
1 lime that has been wedged.
Instructions:-
- In a mixing bowl, combine the bell peppers, cucumber, red onion, and jicama. Combine the avocado oil and lime juice by tossing; refrigerate until chilled, around 20 minutes.
- Garlic salt is used to season the mashed avocado. Over the tostada shells, distribute the avocado mixture evenly. Place grape tomatoes and the jicama mixture on top evenly. Embellish with cilantro and present with lime wedges.
Cook’s Notes:
Jalapenos can be difficult to spiralize. When spiralizing, you should use a large, firm jalapeno and not press too hard. If you like, you can also cut the jalapeno into smaller pieces.
The little sweet chime peppers can be your preferred shade.
Olive oil can be filled in for avocado oil.