When you think “Mexican,” do you envision salsa and corn chips, burritos, and a lot of melted cheese? Given that fresh veggies grow in abundance in Mexico, this recipe focuses on the country’s aromatic flavours paired with simple and fresh salad ingredients.
Fresh spices can be used in place of dried. As drying concentrates the flavour, you’ll need a larger quantity of fresh herbs (about three times more fresh herbs than dried).
Aromatic Mexican Salad
Ingredients
- 3 Tbsp (45 mL) sunflower or extra-virgin olive oil
- 3 Tbsp (45 mL) freshly squeezed lime juice
- 1 Tbsp (15 mL) liquid honey
- 1/2 tsp (2 mL) ground cumin
- 1 garlic clove, smashed and minced
- 1 tsp (5 mL) finely minced jalapeno pepper
- Sea salt and freshly ground black pepper
- 4 cups (1 L) fresh spring greens, washed and spun dry
- 2 cups (500 mL) thinly sliced Savoy cabbage
- 2 large thick carrots
- 1 yellow beet
- 4 whole green onions, thinly sliced
- 1/2 cup (125 mL) very thinly sliced radishes
- 1/4 cup (60 mL) chopped cilantro
- 1/4 cup (60 ml) sliced unblanched almonds, toasted
Nutrition
Per serving:
- calories138
- protein3g
- fat10g
- saturated fat1g
- trans fat0g
- carbohydrates12g
- sugars6g
- fibre3g
- sodium62mg
Directions
01
Combine dressing ingredients in small bowl. Whisk to blend. Add salt and pepper to taste. Set aside for flavours to blend.
02
Place spring greens and cabbage in large bowl. Peel carrots and yellow beet. Using handheld spiral vegetable cutter, shave carrots and beet into thin shoestrings. Add to greens along with onions, radishes, cilantro, and almonds.
03
Give dressing a quick whisk and drizzle over top. Toss together and serve immediately. If making ahead, store dressing and salad ingredients separately and toss together just before serving.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
