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.
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.