Avocado & Orange Salad with Cotija & Crispy Tortilla Strips

Avocado & Orange Salad

with Cotija & Crispy Tortilla Strips

20 MIN
$10.99 Serves 2-4
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Vegetarian
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. For an exciting variety of flavors and textures, we're tossing soft butter lettuce with fresh, juicy orange, creamy avocado, and crispy, oven-baked tortilla strips—all complete with a bright, herby dressing of cilantro sauce, shallot, and lime juice.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Avocado & Orange Salad with Cotija & Crispy Tortilla Strips
Title
  • 4 Flour Tortillas
  • 1 Avocado
  • 1 head Butter Lettuce
  • 1 Lime
  • 1 Persian Cucumber
  • 1 Navel Orange
  • ¼ cup Cilantro Sauce
  • 2 Tbsps Grated Cotija Cheese
  • 1 Shallot
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Pit an Avocado
How To: Dress a Salad
step-by-step
instructions
1 Make the crispy tortilla strips

Preheat the oven to 450°F. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. Place on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 6 to 7 minutes, or until lightly browned and crispy. Remove from the oven.

2 Prepare the remaining ingredients

Wash and dry the fresh produce. Halve the lime crosswise. Peel and small dice the shallot; place in a large bowl. Add the cilantro sauce and the juice of both lime halves; season with salt and pepper. Peel the orange; halve lengthwise, then thinly slice crosswise. Cut off the root end of the lettuce; roughly chop the leaves. Halve and pit the avocado; use a spoon to remove the avocado from the skin, then thinly slice. Medium dice the cucumber.

3 Make the salad & serve your dish

To the bowl of cilantro dressing, add the sliced orange, chopped lettuce, sliced avocado, and diced cucumber; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the tortilla strips and cheese. Enjoy!

Tips from Home Chefs

Avocado & Orange Salad

1 Make the crispy tortilla strips

Preheat the oven to 450°F. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. Place on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 6 to 7 minutes, or until lightly browned and crispy. Remove from the oven.

2 Prepare the remaining ingredients

Wash and dry the fresh produce. Halve the lime crosswise. Peel and small dice the shallot; place in a large bowl. Add the cilantro sauce and the juice of both lime halves; season with salt and pepper. Peel the orange; halve lengthwise, then thinly slice crosswise. Cut off the root end of the lettuce; roughly chop the leaves. Halve and pit the avocado; use a spoon to remove the avocado from the skin, then thinly slice. Medium dice the cucumber.

3 Make the salad & serve your dish

To the bowl of cilantro dressing, add the sliced orange, chopped lettuce, sliced avocado, and diced cucumber; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the tortilla strips and cheese. Enjoy!

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