Here is a salad I have been making that has touches of Azteca/Mexican ingredients.
To begin, get yourself a very large bowl.
Ingredients:
1-2 heads of romaine lettuce, chopped
1 small head of parsley, chopped
A handful of mint, chopped
1/2 to 1 cup of cooked quinoa
1/2 cup of hemp seeds
Peppers of your choice, both hot and sweet, chopped (I use bells, chimayo, habaneros)
2-3 scallions, chopped
Few heirloom tomatoes, quartered or chopped
Dressing:
In a food processor add the juice of 2 oranges and 1 lemon. Add 1-2 habaneros and a chipotle if you can handle the heat. Drizzle in a big tablespoon of olive oil ( I use avocado oil). Blend for a moment until all the ingredients are mixed well. Pour over salad and mix well. I like to add a little salt at this point but you can skip it. You can eat right away or place it in the fridge so the flavors can mingle for a little bit.
Additional ingredients that can be substituted in:
cilantro
black beans
pumpkin seeds
chunks of cooked squash
chunks of fruit like mango
enjoy
- PunkRotten
- Greener Thumb
- Posts: 1989
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- ElizabethB
- Super Green Thumb
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- Joined: Sat Nov 24, 2012 12:53 am
- Location: Lafayette, LA
Sounds good - will try it sans the habanero peppers. Too hot for me.
Here is one for you to try - black bean salad
Dressing
Make first and refrigerate
3/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 tbsp. Dijon mustard
1 tbsp. minced fresh cilantro
1/4 tsp. lemon zest - optional
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper
You can put your ingredients in a bowl and whisk or put the ingredients in a canning jar and shake it up. I use a jar.
2 cans black beans - rinsed and rained
1 can whole kernel white corn - drained
1 pkg red grape tomatoes halved length wise
1 pkg yellow grape tomatoes halved length wise.
8 geen onions - greens an whites - thinly sliced
2 cloves garlic - smashed and minced
3 jalapeno peppers - cored and minced
1/2 large red/purple onion diced.
1 red OR yellow OR orange bell pepper cored and diced
zest of 1 medium lemon
2 tbsps. lemon juice
1/4 cup minced cilantro
Sea salt and fresh ground pepper to taste
Toss and season to taste
Add dressing, toss and taste.
A great side for a BBQ or picnic or cook out. Also makes a great dip cut the tomatoes smaller and serve with Frito scoops and Tostido scoops.
The colors are so vibrant that you want to serve in a clear glass container. Let your eyes feast before you taste.
Here is one for you to try - black bean salad
Dressing
Make first and refrigerate
3/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 tbsp. Dijon mustard
1 tbsp. minced fresh cilantro
1/4 tsp. lemon zest - optional
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper
You can put your ingredients in a bowl and whisk or put the ingredients in a canning jar and shake it up. I use a jar.
2 cans black beans - rinsed and rained
1 can whole kernel white corn - drained
1 pkg red grape tomatoes halved length wise
1 pkg yellow grape tomatoes halved length wise.
8 geen onions - greens an whites - thinly sliced
2 cloves garlic - smashed and minced
3 jalapeno peppers - cored and minced
1/2 large red/purple onion diced.
1 red OR yellow OR orange bell pepper cored and diced
zest of 1 medium lemon
2 tbsps. lemon juice
1/4 cup minced cilantro
Sea salt and fresh ground pepper to taste
Toss and season to taste
Add dressing, toss and taste.
A great side for a BBQ or picnic or cook out. Also makes a great dip cut the tomatoes smaller and serve with Frito scoops and Tostido scoops.
The colors are so vibrant that you want to serve in a clear glass container. Let your eyes feast before you taste.