A Love Letter to the Salad Tostada & What I Cooked Last Week
Three salad tostadas to make this spring, healthy Korean multigrain rice, lemon Parmesan pasta, carrot snack cake
Hi everyone,
Hope you’re having a great week! I’ve been having so much fun on my book tour and have loved meeting so many of you in person. Last week I was in Costa Mesa on Thursday for an event at Williams Sonoma. We had such a fantastic turnout, with over 200 people in attendance. I felt so honored that so many of you came out, especially because I remember before the tour started worrying that no one would show up. I also surprised everyone by bringing Kimchi, and she was such a hit.
Then on Friday, we had a really special event with the bookshop Now Serving in Chinatown. It was a beautiful night and the outdoor setting felt so magical, with lanterns strung overhead lighting up the space.
Next week, I’m heading into the final stretch of the tour! On Tuesday, I’ll be at the San Antonio Botanical Gardens for a speaking engagement, and on Wednesday I’m off to Houston for a local TV segment and in-person book signing. That same night at 1am, Doug and I are flying to Thailand, with a connection in Taipei. We’re so excited for this trip and can’t wait to share all the delicious foods we’ll eat along the way.
Today I’m sharing an ode to the salad tostada, one of my favorite things to make when the weather starts to warm up. It’s been really hot in Los Angeles lately, already in the 90s, and it’s starting to feel like summer. On warm days, I always crave something cool, fresh, and crunchy, and the salad tostada hits all the right notes. You get the crisp tortilla base topped with a bright, flavorful salad, so every bite has that perfect crunch. Below you’ll find three of my favorite salad tostada recipes, along with my go-to method for baking tortillas in the oven for the crispiest base.
First, here’s a recipe for the best ever carrot snack cake. It’s incredibly moist with little pops of texture from the walnuts. A tangy cream cheese frosting brings it all together. It’s a recipe that will stay in your family for years to come. I hope you try it!
As always, if you haven’t yet, you can purchase my cookbook at your local bookstore or online:
Thank you so much for your support 🤍
What I Cooked Last Week! ↓
Carrot Snack Cake
This carrot cake is impossibly moist, perfectly spiced, and comes together with the yummiest cream-cheese frosting. Decorate with mini carrots on top, and it’s both cute and delicious!
You can download the PDF recipe above and watch the video here :)
Lemon Parmesan Pasta
This is inspired by a similar pasta my mom would make when I was growing up. I followed her method for a no-cook sauce with reimagined flavors. It’s impressive and so easy to make.
Healthy Korean Multigrain Rice
This is an amazing way to add extra protein and fiber to white rice. Wild rice, quinoa, and edamame provide the perfect texture and nutty flavor. It’s delicious and nutritious.
Three Salad Tostadas to Make This Spring
A note about tostada shells: I love making my own in the oven using corn tortillas and a little oil. It’s something my mom taught me, and it couldn’t be easier. I like using the standard-size corn tortillas from Guerrero because they crisp up beautifully. Just drizzle a couple tablespoons of oil onto a sheet pan and rub both sides of each tortilla in the oil. Sprinkle with a little salt, then bake at 400ºF on convection mode, flipping halfway through, until golden and crisp. They’ll continue to crisp as they cool, creating the perfect base for a fresh, crunchy topping.
Southwestern Salad Tostadas
This is the recipe that started it all, and the first salad tostada I ever developed. The salad is colorful and balanced, with beans, corn, Mexican cheese, romaine, tomatoes, and avocado, all tossed in a healthy cilantro-lime dressing. It feels both light and satisfying. When I first shared this recipe, I was so happy to see how much people enjoyed it.
Find the recipe here.
Shrimp Ceviche Tostadas
The topping isn’t technically a salad, but it has the same fresh, vibrant feel. Traditional ceviche involves curing raw seafood in lime juice, whereas here I boil the shrimp for 2 minutes (until just cooked through), then toss it with crunchy jicama, red onion, tomato, jalapeño, and lots of lime juice. Spread a thin layer of cilantro-lime crema on the tostada before adding the shrimp mixture. It’s tangy, creamy, and so delicious.
Find the recipe here.
Chopped Salad Tostadas with Avocado and Dill
This version leans Mediterranean, with lemon, dill, red cabbage, cucumber, tomatoes, and of course avocado, which pairs so well with the crisp tortilla. It’s finished with a sprinkle of flaky sea salt. The first time I tried it, I loved the mix of bright flavors and crunchy textures.
Find the recipe here.
I hope these recipes inspire you to try one or all of them this spring. I always love dreaming up new salad tostada combinations, so if you have ideas for other toppings that would be delicious, let me know! Now that the book is out in the world, I finally have more time to focus on new recipe development again, which feels really exciting.
Wishing you a relaxing, wonderful weekend!
Love,
Maxine