If you’re like us, you know the experience of ordering something at a restaurant that’s so tasty that you write down the ingredients as best as you can tell and then attempt to recreate the dish at home. Or, if you didn’t write them down, you wish you had.
This salad is one of those dishes. It is deceptively simple, but the flavors combined keep you going back for more. The vinaigrette is the finishing touch. Drizzle it on top right before serving or make enough salad for leftovers and leave the dressing on the side.
While it may not be a “traditional” dish, the south-of-the-border flavors in this colorful dish will fit right into your Cinco de Mayo celebration!
Mexican Chopped Salad:
- 4 cups of mixed greens (or one bag)
- 1 cup of jicama
- 1 large tomato, seeded and diced
- 1 ripe avocado, cubed
- 1 can of black beans, rinsed
- 1 can of corn, rinsed
- 1 small red onion, diced
- 1 small cucumber, partially peeled, seeded and diced
- ½ cup feta, crumbled
- ½ cup lime juice (preferably fresh)
- ½ cup olive oil
- 2 tbsp honey
- ¾ cup cilantro (not packed)
- On a large platter or in a large, shallow serving dish spread the greens on the bottom and then sprinkle each ingredient over the top, in order, finishing with the feta.
- Mix the vinaigrette ingredients in a blender or food processor for a minute to blend well and pour into a small pitcher or a salad dressing bottle. Shake before serving.