Avocado & Orange Salad with Cotija & Crispy Tortilla Strips

Avocado & Orange Salad

with Cotija & Crispy Tortilla Strips

20 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
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

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!

Browse Steps
1 of 3