Mexican chopped salad

Mexican chopped salad

May 6 2021

u

15 mn

Serves 2

When it is cinco de Mayo (or any other holiday or celebration for that matter) I like to come up with recipes to celebrate the day... Here is an easy salad that gets elevated with the cilantro lime dressing! I have to admit that the toasted salted pepitas really give it a nice crunch!!! It would have been even better if I had some jicama to add as well... Well next time for sure!

Ingredients

  • 1 head of romaine
  • 1 cup of fresh corn
  • 1/2 avocado
  • 1 small cucumber
  • 1 small watermelon radish
  • 1/4 cup of pumpkin seeds ( plus 1 drizzle of olive oil and flaky salt)
  • 1/4 cup of fresh cilantro
  • Vinaigrette: 1/2 jalapeño, 2 limes, 1/4 cup of cilantro, 1 tbsp of maple syrup, 1/4 cup of avocado oil, salt and pepper
  • Salt and pepper

Directions

Wash and chop the lettuce. Cut the cucumber and avocado into small cubes and thinly julienne the watermelon radish.

Arrange it all in a bowl, add the corn.

Toast the pumpkin seeds with the olive oil until they get golden brown and sizzle a bit, remove from the heat and add the flaky salt.

In a food processor, juice and zest the limes and add all the other ingredients and pulse until emulsified.

Drizzle a couple of tbsp on top of the salad and keep the rest for another time.

Chop the cilantro and add with the toasted pepitas and enjoy!

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