A HUGE thank you to @Natnatols who helped me name this creation on Instagram. I simply can't help sharing food photos in real time there when I'm cooking, and when I mentioned I didn't know what to call this one she immediately recommended Blue-cado Tostada.
The story behind this dish is pretty funny. I've been home for a few days after vacation. My fridge was fairly empty because I honestly have not been in the mood to shop. The only fresh ingredients I had on hand were some aging blueberries and a half a head of cabbage I bought over a week ago. Then the doorbell rings. It's my monthly shipment of avocados from the California Avocado Commission!
My topic this week? Superfood Snacks.
Immediately I think... Superfoods? What does that even mean? So I googled it, of course.
Well look at that.. both cabbage and blueberries are listed on Wikipedia as a superfood!
I rummage through my fridge to see what else I have. Tortillas.... OK, I can work with that. Salsa... always good. An open can of chickpeas (the 4-year-old is OBSESSED) and a small hunk of feta.
I throw everything together and make quite possibly the tastiest snack ever!
Here's what I did...
- 1 small corn tortilla
- ¼ cup fresh blueberries
- ¼ of a California avocado, cubed
- ¼ cup chickpeas
- 2 tablespoon salsa
- Slice of cabbage, shredded
- 5g feta cheese
- Fresh chives and a squirt of lemon juice (optional - I have chives in my herb garden and I've been keeping fresh limes in my fridge -- I highly recommend starting this habit. They've been coming in handy!)
Heat a non-stick skillet over medium-high heat and toast the tortilla on both sides until crunchy. A little spritz of non-stick cooking spray worked great!
While the tortilla is toasting, toss the blueberries, avocado, chickpeas, and salsa together.
Remove the tortilla from the heat. Top with the cabbage, avocado-blueberry mixture. Sprinkle on a little feta and chives and sprinkle with lime juice if you have it.
Now, I made this as a quick snack but it could totally be a fun appetizer or you can make a bunch for a meal. Well, maybe you can make a bunch for a meal. My boys would totally turn their noses up at it. There's no way they'd eat something like this. Not yet anyway but I'm still working on them.
Oh! and in case you are wondering, I was able to pick that tostada up and eat it. Corn tortillas get really crunchy when you toast them. I ate it over the plate and then used a fork for anything that fell. It really was a fantastic mix of flavors and textures!
This is a sponsored post. All opinions expressed are my own.
- Heat a non-stick skillet over medium-high heat and toast the tortilla on both sides until crunchy. A little spritz of non-stick cooking spray worked great!1 small corn tortilla
- While the tortilla is toasting, toss the blueberries, avocado, chickpeas, and salsa together.¼ cup fresh blueberries, ¼ of a California avocado, ¼ cup chickpeas, 2 tablespoon salsa
- Remove the tortilla from the heat. Top with the cabbage, avocado-blueberry mixture. Sprinkle on a little feta and chives and sprinkle with lime juice if you have it.Slice of cabbage, 5 g feta cheese, Fresh chives and a squirt of lemon juice