Mexican Chopped Salad with Jalapeno-Cilantro Dressing

Serving Size: 10

This Mexican chopped salad recipe is not only delicious and nutritious it's also very pretty! Romaine lettuce and mixed spring greens, purple cabbage and radish, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.

Recipe by: COOKIE+Kate

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size10

Cooking Tools Required

12-inch nonstick skillet, Blender, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives

Ingredients

Salad

5 ounce baby spring mix
6 ounce romaine lettuce chopped
1 bunch radish julienned
14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
16 ounce cherry tomato 2 cups quartered
1 each English cucumber halved, seeded and thinly sliced (no need to peel)
1 each red onion small, chopped
2 each ripe avocado thinly slice just before serving
2/3 cup cotija cheese optional - omit for vegan. Cruble.
½ cup pepitas green pumpkin seeds

Jalapeño-Cilantro Dressing

½ cup extra virgin olive oil
½ cup lime juice from about 4 limes
½ cup fresh cilantro lightly packed, mostly leaves
1 each jalapeno pepper small, seeds and ribs removed, and roughly chopped
1 tablespoon tahini
1 tablespoon maple syrup or honey
1 teaspoon ground cumin
½ teaspoon Dijon mustard
1 clove garlic roughly chopped
¼ teaspoon fine sea salt
pinch red pepper flakes optional, for extra heat

Instructions

To make the dressing:

Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.

The salad

In a large salad bowl, combine the spring mix, chopped romaine, julienned radish, cabbage, cherry tomatoes, cucumber, onion, and pepitas.
Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

Reheating Instructions

The salad will keep well this way for about 4 to 5 days.

Nutrition