El Jardin Tostaditos (2pcs) (vg) Recipe
Heart of Palm, Asparagus, Avocado, Baby Corn
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Ingredients
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Tostaditos (base)
Vegetable topping
Dressings & finishing
Method
Tostaditos (base)
Crisp tostadas
If using store-bought ready-to-eat tostada shells, brush both sides lightly with 1 tsp olive oil and sprinkle 1/8–1/4 tsp fine sea salt. Warm in a preheated oven at 180°C (350°F) for 4–6 minutes until just crisp and golden. If making from tortillas, bake for 6–8 minutes per side until crisp. Remove and cool on a rack.
Vegetable topping
Prepare asparagus and baby corn
Trim tough ends from asparagus and blanch in boiling salted water for 1 minute, then plunge into ice water to stop cooking. Pat dry and slice each spear diagonally into 3–4 pieces. Drain baby corn and slice each ear into 4–6 thin diagonal pieces.
Prepare heart of palm
If using jarred or canned heart of palm, drain and pat dry. Slice into 1/4-inch (6 mm) rounds or thin batons to give texture. Toss heart of palm with the blanched asparagus and sliced baby corn in a medium bowl.
Avocado and tomatoes
Dice the avocado into small cubes and halve or quarter the cherry tomatoes depending on size. Add diced avocado, cherry tomatoes, and 1 tbsp finely diced red onion to the vegetable mixture. Gently fold to combine, taking care not to mash the avocado.
Dressings & finishing
Make the dressing
In a small bowl whisk together 1 tbs fresh lime juice, 2 tsp creamy vegan mayonnaise (or cashew cream), 1/2 tsp agave, 1/4 tsp smoked paprika, 1/8 tsp black pepper and 1/4 tsp flaky sea salt until smooth and slightly emulsified.
Dress the vegetable mix
Pour the dressing over the vegetable mixture and toss gently to coat evenly. Taste and adjust seasoning with additional lime or salt if needed. Stir in 1 tbsp chopped fresh cilantro.
Assemble tostaditos
Divide the dressed vegetable topping evenly between the two crisp tostada shells, mounding slightly in the center to show off the components (heart of palm, asparagus, baby corn, avocado).
Finish and serve
Sprinkle a final pinch of flaky sea salt and a light dusting of smoked paprika over each tostada for color and smoky aroma. Serve immediately so the tostadas remain crisp. Garnish with a few extra cilantro leaves if desired.