Crispy Tortilla Salad w/ Snap Peas and Avocado

Sourced from: bonappetit.com

Ingredients:

6 corn tortillas, halved, cut into 1/2"-thick strips

1 tsp. red chile powder

1 tsp. kosher salt, plus more

1 garlic clove, finely grated

1/3 cup fresh lime juice (3–4 limes)

3 tbsp. extra-virgin olive oil

2 ripe avocados, sliced

1 bunch radishes, trimmed, cut into thin wedges

1 large cucumber (about 12 oz.), coarsely chopped

1 jalapeño, thinly sliced

10 oz. sugar snap peas, strings removed, halved on a diagonal

1/3 cup cilantro leaves with tender stems, divided

Flaky sea salt and ground pepper to taste

Instructions: 

1. Preheat oven to 375 degrees. 

1. Slice tortillas in half, then into 1/2 inch strips. 

2. Lightly spray or brush them with oil. Then, sprinkle them with a bit of salt.

3. Bake at 375-degrees for 6 minutes, rotate the pan, then bake 6 minutes longer.

4. Combine all wet ingredients for the dressing.

4. In a large bowl combine all ingredients. Toss, top with cooled tortilla strips and cilantro, and enjoy!