Sunday, May 17, 2015

Mexican Chopped Salad

I found the base recipe on the website the and then made my own modifications to suit my family.  The feedback from my family is that it's delicious and could also be used as a sweet salsa (I'd omit the spinach if you choose to do that).


1/4 cup lime juice
2 tablespoons honey
1/2 teaspoon cumin
1/2 teaspoon minced garlic (or 1 clove)
2 tablespoons extra virgin olive oil
freshly ground black pepper to taste and salt, if desired

Mix all ingredients together and chill in the fridge while you make the rest of the salad

Tortilla strips:

6 6-inch tortillas, corn or flour, your choice
1 1/2 tablespoons of canola oil
1/2 teaspoon sea salt

Preheat oven to 400 degrees.
Cut tortillas in half and then cut into thin strips (I used a pizza cutter).
Transfer strips to a baking sheet and drizzle with oil.  Sprinkle with salt and then toss to coat.
Bake 15-20 minutes, stirring every 5 minutes or until golden brown and crisp.  Set aside to cool.


4 cups spinach, roughly chopped
1/2 medium red onion, diced
4 roma tomatoes, diced (or 1 can of diced tomatoes)
1/2 jicama, peeled and diced
1 medium zucchini diced
4 ears of corn, cooked and corn sliced off the cob
1 can of black beans, rinsed and drained
1/2 cup finely chopped cilantro

Mix all salad ingredients.  Add dressing. Stir to coat.  Serve with Tortilla strips and Enjoy!


Finished Salad - Delicious and Fresh!

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