Mexican Chopped Salad with a Citrus Vinaigrette
Servings 4 +
Equipment
- Small Glass Jar with Lid
- Sharp Knife
Ingredients
Vinaigrette:
- ½ tsp cumin
- ½ tsp coriander
- Dash cayenne pepper to taste
- 1 clove of garlic minced
- 2 tbsp fresh orange juice
- ¼ tsp orange zest
- 2 tbsp fresh lime juice
- ¼ tsp finely grated lime zest
- ½ tbsp agave syrup or honey
- 2½ tbsp olive oil
- Sea Salt and Freshly cracked Pepper to taste
Salad:
- 1 cup grape tomatoes halved
- 2 green onions chopped
- ½ can black beans rinsed and drained
- 1 avocado diced
- 1 small orange bell pepper diced
- 1 cup pre-cooked edamame
- 1 cup corn frozen (thawed)
- 1 cup of romaine lettuce chopped finely
Garnishes:
- Cotija cheese crumbled
- 3 tbsp fresh cilantro chopped
Instructions
- Prepare the vinaigrette by combining the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper to taste in a small glass jar. Seal with a lid, and shake well. Set aside.
- Prepare the salad by chopping the tomatoes, green onions, avocado, bell pepper, and romaine lettuce.
- Drain and rinse the black beans, and thaw the frozen corn and edamame.
- Place the chopped romaine lettuce in the bottom of a dish.
- Arrange the remaining salad ingredients on top of the lettuce in rows.
- To serve, drizzle some of the well-shaken vinaigrette over the salad to taste, toss to coat evenly.
- Sprinkle the top with cheese and cilantro. Serve and enjoy.