South of the Border Salad Recipe

South of the Border Salad Recipe
Staff Writer

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For me, there’s nothing better than Mexican food. There’s just something about the flavors and brightness that I can’t get enough of. However, a massive burrito or enchilada is not always ideal. That’s why I came up with this light salad filled with Mexican flavors and fresh vegetables.

Ingredients

For the vinaigrette:

  • Juice of 2 limes
  • 1 teaspoon dried oregano           
  • 1 teaspoon honey
  • 1 tablespoon Dijon mustard
  • ¾ cup olive oil
  • Salt and pepper, to taste

For the salad:

  • 1 head romaine lettuce, cleaned and chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup radish, thinly sliced
  • 1 avocado, seeded and roughly chopped
  • ¼ red onion, thinly sliced
  • ½ jalapeño, seeded and minced
  • ½ medium-sized jicama, cut into ½-inch cubes
  • ¼ bunch of cilantro, leaves removed

Directions

For the vinaigrette:

In a small bowl, combine the lime juice, oregano, honey, and mustard. Whisk well to combine. Continue to whisk and in a slow and steady stream add the olive oil until fully incorporated. Season with salt and pepper and set aside.

For the salad:

In a large salad bowl, combine all the ingredients. Add the vinaigrette and toss with salad tongs until thoroughly mixed.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.