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Mache and Avocado Salad with Tortilla Strips

Mache and Avocado Salad with Tortilla Strips


  • 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
  • 10 cups (loosely packed) mâche or baby spinach
  • 1 avocado, peeled, pitted, cut lengthwise into 1/4-inch-thick strips

Recipe Preparation

  • 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. Top with tortilla strips.

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