Skip to content![Photo of prepared Vegetable Tostadas]()
![Step 1 picture]()
![Step 2 picture]()
![Step 3 picture]()
Learn more about nutrition with the free EatFresh.org Mini Course! Start or continue now ›
https://eatfresh.org/eatfreshorg-mini-course
Ready In:
45 minutes
Serves: 15
This recipe is full of fresh flavors and crunch!
What you'll need
Measuring cups
Cutting board
Sharp knife
Large bowl
Spatula or spoon
Ingredients
Serves 15
1/2 head Cauliflower
3 Carrots
2 Cucumbers
1/2 cup Red Onion (about ½ onion), diced
1 1/2 cups Tomatoes (about 2 tomatoes), diced
1/2 cup Cilantro finely chopped
1 cup Lemon Juice (6-7 fresh lemons)
15 Tostada Shells
Directions
1.
Chop cauliflower, carrots and cucumbers into a large bowl.
2.
Add onion, tomatoes, cilantro and lemon juice. Stir to combine. Refrigerate for 30 minutes.
3.
Nutrition Facts
Serving Size 1.00
Serving Per Container 15
| Amount Per Serving | ||
|---|---|---|
| Calories 90 | ||
| % Daily Value* | ||
| Total Fat 3 g | 4% | |
| Saturated Fat <1 g | 3% | |
| Sodium 105 mg | 5% | |
| Total Carbohydrate 15 g | 5% | |
| Dietary Fiber 2 g | 7% | |
| Protein 3 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: EFNEP Recipes
We need your feedback“Funded by USDA SNAP, an equal opportunity provider and employer. Visit http://calfreshhealthyliving.org for healthy tips.”