Mexican Chopped Salad with Cumin Vinaigrette
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Mexican Chopped Salad with Cumin Vinaigrette
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Bring something special to the table with this well-loved recipe.
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Ingredients
Cumin Vinaigrette:
- ½ tbsp cumin seeds toasted
- 3 tbsp canola oil
- 1 tbsp olive oil
- 2½ tbsp red wine vinegar
- ½ tbsp honey
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Salad:
- romaine lettuce finely chopped
- grape tomatoes diced, several
- 1 green onion diced
- ½ poblano pepper diced, small
- 4 baby bell peppers diced, small
- 1 avocado diced
- ¼ cup garbanzo beans
- 2 tbsp Pepitas toasted
- ¼ cup corn thawed, frozen
- 2 tbsp cilantro fresh
- ¼ cup tortilla chips crushed
- cotija cheese diced
Instructions
- Place the whole cumin seeds in a dry skillet over medium heat. Cook, stirring often, until fragrant and toasted, about 3 minutes.
- Place into a small shallow dish and add the canola oil, olive oil, red wine vinegar, honey, sea salt, and freshly cracked pepper, to taste.
- Blend with an immersion blender until thoroughly combined and the cumin seeds are crushed about 3-4 minutes. Set aside for flavors to mingle, until ready to use.
- Toss the chopped lettuce, tomatoes, green onions, poblano pepper, bell pepper, avocado, garbanzo beans, pepitas, corn, avocado, cilantro, crushed tortilla strips, and the cotija cheese together in a large serving bowl.
- Drizzle the cumin vinaigrette on top of the salad, to taste, then toss to coat evenly.
- Serve immediately. Enjoy.
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