Ingredients
Pickled Jalapeños
- 2 tbsp white wine vinegar
- 1/2 tsp organic sugar
- 1/2 tsp kosher salt
- 1 jalapeño, thinly sliced (remove membranes and seeds for less spice)
- 2 tbsp fresh cilantro, minced
Salad Base
- 1/2 small red onion, thinly sliced
- Zest and juice of 2 limes (divided)
- 1 English cucumber
- Kosher salt (to taste)
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- 2/3 cup fresh cilantro leaves, roughly chopped (divided)
Dressing
- 2 tbsp olive oil
- 4 cloves garlic, crushed
- 1 jalapeño, roughly chopped
- 1 tbsp white wine vinegar
- 2 tsp agave syrup
- 1 tsp yellow miso paste
- Pinch of kosher salt
To Serve
- 2 avocados
- 6 tostadas
Instructions
- Pickle the Jalapeños: In a small bowl, whisk together 2 tbsp white wine vinegar, 1/2 tsp organic sugar, and 1/2 tsp kosher salt until fully dissolved. Add the thinly sliced jalapeños and 2 tbsp minced cilantro, tossing to coat and submerge the slices. Set aside to marinate.
- Prepare the Onions: In a large mixing bowl, combine the thinly sliced red onion with zest and juice of 1 lime plus a generous pinch of salt. Use your hands to massage the onions until they soften, then set this mixture aside to develop flavor.
- Prepare the Cucumbers: Halve the cucumber lengthwise and place each cut side down on a cutting board. Lay the flat of a knife blade on top and firmly smack down its length to crack the cucumber. Then, roughly cut into 1-inch diagonal pieces.
- Salt and Drain Cucumbers: Transfer the cucumber pieces to a bowl, sprinkle with a generous pinch of salt, and toss to coat. Let them sit for at least 10 minutes to draw out excess water. Squeeze cucumbers with your hands to remove excess liquid, then discard the liquid.
- Make the Dressing Base: Heat 2 tbsp olive oil in a small saucepan over medium-low heat. Add the 4 crushed garlic cloves and cook, stirring occasionally, for about 2-3 minutes until the garlic turns golden.
- Blend the Dressing: In a blender cup, combine the garlic and olive oil mixture with the roughly chopped jalapeño, zest and juice of the second lime, 1 tbsp white wine vinegar, 2 tsp agave syrup, 1 tsp yellow miso paste, 1/3 cup of the chopped cilantro, and a pinch of salt. Blend on high speed until smooth.
- Assemble the Salad: To the bowl containing the softened onions, add the chickpeas, cannellini beans, drained cucumbers, and the remaining 1/3 cup chopped cilantro. Pour the blended dressing over the mixture and toss thoroughly to combine all flavors.
- Prepare Avocado Toppings: When ready to serve, mash the avocados in a bowl with a pinch of salt. Spread the seasoned avocado generously onto each tostada, top with a spoonful of the marinated bean salad, and garnish with a few slices of the pickled jalapeño. Serve immediately and enjoy.
Notes
- For less spicy salad, remove seeds and membranes from the jalapeños before slicing.
- Allow the onions and pickled jalapeños ample time to marinate for better flavor depth.
- Cracking the cucumber helps it absorb flavors while retaining a nice crunch.
- You can substitute yellow miso paste with white miso if unavailable.
- Serve salad immediately after assembling tostadas to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
