Ingredients:

4 Tostadas

Hummus Ingredients:

8 servings

• 1 cups drained well-cooked or canned chickpeas
• 1 ripe avocado
• 1/4 cup tahini (sesame paste)
• 1/4 cup extra-virgin olive oil, plus oil for drizzling
• 1 garlic clove, peeled
• Salt and freshly ground black pepper (to taste)
• ¼ cup water
• Juice of 1 lemon

Salad Ingredients:

4 servings

• 1 cubed avocado
• 3 cups shredded Tuscan kale
• 4 cups sliced mixed red and white cabbage
• 1 cup pico de gallo
• ¼ cup thinly shaved red onions
• 1 Tbsp. minced garlic
• ¼ bunch chopped cilantro
• Jungle Damage Green Sriracha
• Extra Virgin Olive Oil
• Salt and Pepper to (to taste )
• Lemon juice fresh 3 wedges

Chipotle Yogurt Sauce Ingredients:

• 1 cup Greek plain yogurt
• 1 chipotle pepper (canned)
• ¼ tsp. salt (to taste)
• Lime juice, squeezed (1 wedge)
• ½ Tbsp. honey

Hummus preparation:

1. Add all ingredients to a blender.
2. Emulsify together for 1-2 minutes. An additional ¼ cup of water can be added if needed (hummus should have consistency of a spread)
3. Place in bowl and set aside under refrigeration.

Mix preparation:

In a mixing bowl add avocado cubes, cabbage mix, Tuscan kale, pico de gallo, red onions, minced garlic, chopped cilantro, and season with salt and pepper. Add lemon juice and drizzle a little olive oil.

Chipotle Yogurt Sauce procedures:

Add all ingredients to blender, and emulsify together for 1-2 minutes.

Presentation:

On each plate place a tostada then add hummus on top and drizzle Jungle Damage Green Sriracha. Add salad mix on hummus and drizzle the chipotle yogurt sauce on top.

Enjoy!