It may be too soon to do another post about salad in a tortilla bowl, but I can tell you it’s not too soon for me to want to experience one again.
The freeform bowls were made with tortillas brushed with olive oil and baked at 350ºF.
Black beans were seasoned with cumin, chili powder, oregano and a splash of hot sauce.
Torn arugula was freshly picked.
Radish sliced thin.
Quartered multicolor cherry tomatoes.
Guacamole was seasoned with cilantro and jalapeños liquified in a blender with white balsamic vinegar and strained. And kosher salt, of course.
Lastly, quartered stuffed Spanish olives.