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Aromatic Mexican Salad

Serves 6.


    Aromatic Mexican Salad

    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


    • 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


    Per serving:

    • calories138
    • protein3g
    • fat10g
      • saturated fat1g
      • trans fat0g
    • carbohydrates12g
      • sugars6g
      • fibre3g
    • sodium62mg



    Combine dressing ingredients in small bowl. Whisk to blend. Add salt and pepper to taste. Set aside for flavours to blend.


    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.


    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.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.