Mexican Chopped Salad with Cumin Vinaigrette
Servings 4
Equipment
- Small skillet
- Immersion Blender
Ingredients
Cumin Vinaigrette:
- ½ tbsp cumin seeds toasted
- 3 tbsp canola oil
- 1 tbsp olive oil
- 2½ tbsp red wine vinegar
- ½ tbsp honey
- Sea salt and freshly cracked pepper to taste
Salad:
- Romaine lettuce finely chopped
- Several grape tomatoes diced
- 1 green onion diced
- ½ small poblano pepper diced
- 4 small baby bell peppers diced
- 1 avocado diced
- ¼ cup garbanzo beans
- 2 tbsp toasted pepitas
- ¼ cup of frozen corn thawed
- 2 tbsp fresh cilantro
- ¼ cup of tortilla chips crushed
- Cotija cheese diced
Instructions
- Place the whole cumin seeds in a dry skillet over medium heat. Cook, stirring often, until fragrant and toasted, about 3 minutes.
- Place into a small shallow dish and add the canola oil, olive oil, red wine vinegar, honey, sea salt, and freshly cracked pepper, to taste.
- Blend with an immersion blender until thoroughly combined and the cumin seeds are crushed about 3-4 minutes. Set aside for flavors to mingle, until ready to use.
- Toss the chopped lettuce, tomatoes, green onions, poblano pepper, bell pepper, avocado, garbanzo beans, pepitas, corn, avocado, cilantro, crushed tortilla strips, and the cotija cheese together in a large serving bowl.
- Drizzle the cumin vinaigrette on top of the salad, to taste, then toss to coat evenly.
- Serve immediately. Enjoy.