Turkey Tostada Salad Recipe

Season and grill turkey

If your turkey is not already cooked, preheat a grill or grill pan to medium-high. In a bowl, toss the turkey slices with 1 tbs olive oil, chopped parsley, chopped cilantro, garlic powder, smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Grill 3–4 minutes per side until heated through and lightly charred (internal temperature 165°F/74°C if cooking from raw). Remove and let rest 5 minutes, then slice or shred into bite-sized pieces.

If using pre-cooked turkey, warm briefly in a skillet with the seasoned olive oil over medium heat 2–3 minutes until just heated and slightly golden. Toss with the herbs and spices as above.

Prepare the lettuce, halve the cherry tomatoes, thinly slice the red onion, and rinse and drain the black beans. If using fresh corn, char kernels in a hot, dry skillet 4–6 minutes until lightly browned. If using frozen roasted corn, warm in a skillet 2–3 minutes. Combine romaine, cherry tomatoes, roasted corn, black beans and sliced red onion in a large bowl.

Preheat the oven to 375°F (190°C) if baking, or heat a skillet for stovetop. Brush each tostada shell or tortilla lightly with vegetable oil (about 1/2 tbs per shell) and sprinkle with a pinch of salt. For oven: place on a baking sheet and bake 6–8 minutes, flipping once, until crisp and golden. For stovetop: fry in a skillet 1–2 minutes per side until crisp. Cool on a rack; break or keep whole as preferred.

Halve and pit the avocados; scoop flesh into a bowl and mash to your desired texture. Stir in lime juice, diced tomato, diced red onion, chopped cilantro, 1/4 tsp salt and 1/8 tsp pepper. Taste and adjust seasoning. Keep covered with plastic wrap pressed to the surface if not using immediately to minimize browning.

In a small jar or bowl, whisk together red wine vinegar, Dijon mustard, minced shallot and honey. Slowly drizzle in the olive oil while whisking until emulsified. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust acidity or salt to preference.

Toss the salad base (romaine, tomatoes, corn, black beans, onion) with about 2–3 tbs of the red wine vinaigrette, tossing gently to coat. Reserve any extra dressing for passing at the table.

Divide the dressed salad among 4 plates (approximately 1.5 cups lettuce mixture per serving). Top each plate with 1/2 cup of the herb-grilled turkey.

Place a whole tostada or broken pieces on each plate leaning against the salad, or serve tostada chips on the side for scooping. Add a heaping 1/2 avocado guacamole portion (about 2 tbs) to each salad or serve dollops across the top.

Garnish with cilantro leaves, a sprinkle of crumbled cotija or feta if using, and serve with lime wedges. Offer remaining vinaigrette on the side.