Lunch

Mâche and Avocado Salad with Tortilla Strips

Name: Mâche and Avocado Salad with Tortilla Strips
Cuisine: International
Ingredients: 1/4 cup plus 3 tablespoons extra-virgin olive oil; 5 6-inch-diameter corn tortillas, each cut into 3 x 1/2-inch strips; 2 tablespoons fresh lime juice; 1 tablespoon chopped shallot; 1 1/2 teaspoons honey; 10 cups (loosely packed) mâche or baby spinach; 1 avocado; peeled; pitted; cut lengthwise into 1/4-inch-thick strips

An everyday vegetarian recipe built around inch-diameter corn tortillas, fresh lime juice, chopped shallot.

InternationalVegetarian

Recipe data: curated worldwide recipe dataset. Catalog image prepared for Nutritional Density.

Mâche and Avocado Salad with Tortilla Strips plated on an off-white linen surface

Cuisine: International

Ingredients

1/4 cup plus 3 tablespoons extra-virgin olive oil
5 6-inch-diameter corn tortillas, each cut into 3 x 1/2-inch strips
2 tablespoons fresh lime juice
1 tablespoon chopped shallot
1 1/2 teaspoons honey
10 cups (loosely packed) mâche or baby spinach
1 avocado
peeled
pitted
cut lengthwise into 1/4-inch-thick strips

Nutrition not verified

This source recipe does not include reliable per-serving nutrition, so we do not estimate or invent it.

Method

Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry tortilla strips until golden, about 2 minutes. Transfer to paper towels. Sprinkle with salt.
Whisk lime juice, shallot, and honey in small bowl. Whisk in 3 tablespoons oil. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool strips completely and store in airtight container at room temperature. Cover and chill dressing.
Place mâche and avocado in large bowl. Add dressing; toss. Season with salt and pepper. Top with tortilla strips.