Easy vegan summer tostadas

Summer is here all right. In the furniture shipment for the house, a leather lounge was included. Of course, in the excitement to complete the puzzle of furnishing a unique living and lounge situation, I forgot that skin sticks to leather on 30 degree (Celsius) days. But hey, at least it looks good.

We’re up to the part of the year which I call the worst. Driving anywhere is not by any means pleasant and you can forget trying to get a car park at a shopping centre – unless you’re prepared to do three laps of the lot. Work is a nightmare. We close for two weeks and I’ll be taking an extra week off in January. Can’t wait. That’s if I make it to the 22nd. I need to do about six weeks’ worth of work in three. Thankfully a colleague has spared my ears the trauma of listing to the Christmas playlist she has enjoyed playing in the office for the last two Christmas seasons.

The one thing I like about this time of year? Summer fruit. There are mangoes everywhere, and I’ve been wanting to make these easy tostadas for the longest time. There’s no cooking time involved – only a short amount of prep-time. That’s what you want in summer.

Easy vegan summer tostadas
Serves 3

4 limes, juiced
1/4 cup + 1 tbsp orange juice
1/4 cup coriander, finely chopped
1 tbsp olive oil
Pinch of salt
1 mango, finely diced
200g grape tomatoes, quartered
2 green spring onions, finely sliced
½ red onion, finely diced
1 red capsicum, finely diced
1 avocado, halved and sliced
Tostadas (crispy tortilla chips), as many as you want to eat

In a medium-sized mixing bowl, add lime and orange juice, coriander, olive oil and salt. Stir to combine and adjust flavourings to your preference.

Add mango, tomatoes, onions, and capsicum and mix to ensure ingredients are coated well. Refrigerate for at least two hours.

Lay a couple of tostadas on a plate and top with marinated mixture. Add a slice of avocado and enjoy!