Crunchy Torilla Strip Salad
Posted: | Categories: Recipes | Tags:dinner inspo salad
Move over croutons. There’s a new salad crunch in town.
Crunchy Tortilla Strip Salad Recipe
I used to make these crispy tortilla strips to top my salads all the time. They’re easy to make, add a burst of flavor to any salad, and how can you say no to the satisfying crunch? I would love to see this salad on the menu at any restaurant—it has every salad element I love so you can take juicy, perfect bites of all the different components. If this isn’t your thing, try my chopped Greek salad with za’atar pita or the vegan kale caesar with garlicky panko.
Ingredients for Crunchy Tortilla Strip Salad
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2 large eggs
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2 8" flour tortillas, cut into small rectangles
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1 5 oz. package baby butter
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1 radish, thinly sliced, then cut into matchsticks
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2 Persian cucumbers, thinly sliced
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1 shallot, thinly sliced
For the dressing
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Juice of 1 lemon
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3 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon white vinegar
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2 garlic cloves, grated
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1 teaspoon fresh, chopped dill
How to Make Crunchy Tortilla Strip Salad
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Boil a large pot of water over high heat. Once it comes to a rolling boil, add the eggs.
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Cook the eggs for 6 minutes, then immediately transfer to an ice bath to stop the cooking.
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While the eggs cook, add the olive oil to a small frying pan over medium-high heat. Add the tortilla pieces and stir to get everything coated in oil. Season with salt and cook for 10 to 15 minutes, until the tortillas are golden brown. When the tortilla strips are almost finished, add the garlic powder and transfer to a mixing bowl.
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Add the baby butter, radish, cucumber, and shallot to a large bowl.
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Whisk together the lemon juice, olive oil, salt, pepper, vinegar, garlic cloves, and dill. Pour the dressing over the salad and toss to get everything evenly coated.
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Serve with sliced soft-boiled egg and crunchy tortilla strips.
What You’ll Need
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