Kale Pesto Recipe

When I was a child, my family ate pesto all the time in the summer and early fall.  In fact, to me the smell of basil, garlic and cheese in the food processor is synonymous with warm, lazy days at the beach or on my parents’ hammock under a big, breezy tree.  It was one of the few things my mom made without a recipe because she made it so often and could likely do it in her sleep.  Also, my father always planted way too much basil so Mom was forced to use it  up more quickly than it grew.  Traditional basil pesto is the only pesto that I ever knew until I started over-planting my favorite herb, parsley, and mixing it with basil for an ever better (in my opinion) pesto.

But it wasn’t until a few years ago that I heard about the huge spectrum of pestos out there not made from basil but from all sorts of herbs like cilantro and mint to leafy greens such as spinach and arugula and even peas or sun dried tomatoes.  The result is a brave new world of pesto-adorned dishes beyond pasta in the summertime.  The good news is that all pestos are super simple to make and help me make my boring meals more exciting.  “Another turkey sandwich?”  No, a turkey sandwich with pesto!  Oooh, ahhh.  “Grilled fish” doesn’t have the same appeal as “grilled salmon with cilantro pesto!”  Although when I introduced kale pesto to my family, they were skeptical.

Kale, which is my absolute favorite superfood, is more nutrient-dense than most any food on the planet, so I try to incorporate it into our meals however I can.  I love how hearty and flavorful kale is, but it can be a little bitter for the kids if I don’t try to work around that.  My standard pesto is made with pine nuts or pine nuts and walnuts.  Both are soft nuts that get ground very easily, but can be also be a tad bitter.  So I subbed blanched almonds to keep the pesto from getting too harsh and loved it, even though almonds don’t grind up quite as finely.  The only other change I made was to add a touch of lemon juice which brightens the whole thing up and again, cuts any bitterness.

I made kale pesto in two different ways.  The first with all kale and the second with mostly kale plus basil.  All kale pesto tastes reminiscent of broccoli which makes sense since they’re both in the cruciferous family.  It’s so totally yummy with a hearty whole wheat or spelt pasta, stirred into soups like lentil, mushroom-barley or minestrone or slathered on a quesadilla with leftover roasted veggies and cheese.  I imagine it would be great on a baked potato with veggies or in an omelet with goat cheese and mushrooms.  Then I made another version with mostly kale and some basil and it tastes much more like the version you’re used to, but more substantial and maybe with a little more bite.  So many people in my classes this month thought it was even better than an all-basil pesto.  In class we ate it poured on a grilled chicken paillard.  Sunday, I took some pasta with kale-basil pesto and chickpeas in Chinese takeout containers for a beach picnic and then used the leftovers yesterday on a grilled whole wheat pizza with ricotta, sauteed garlic spinach and fresh mozzarella.  Insane.

Feel free to use whatever kale you can find, but the curly green variety tends to get processed more finely in the food processor if that matters.  Although in these photos I did use the Dinosaur (Tuscan) variety because I typically have that on hand for salad and juicing.  However you try it, and I hope you do, pesto is a busy cook’s good friend anytime of year.  Tell me your favorite ways to enjoy it!

Kale Pesto

Pamela
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Ingredients
  

  • ½ cup blanched almonds walnuts, pine nuts or a combination (use sunflower seeds for a nut-free pesto)
  • 1 large garlic clove smashed
  • 3 cups kale dinosaur or curly green, stemmed and torn into large pieces (so it’s easier to measure)
  • 2 cups basil leaves or use all kale
  • ½ teaspoon fine grain sea salt
  • Freshly ground pepper to taste
  • 1 Tablespoon freshly squeezed lemon juice
  • ¾ cup unrefined cold pressed, extra-virgin olive oil
  • 1/3 cup grated Pecorino or Parmigiano cheese

Instructions
 

  • Toast nuts, stirring frequently, in a dry skillet over medium heat until lightly golden. If you are a “nut-burner,” just skip this step and put them in the food processor raw. Remove from heat and allow to cool. If you're using sunflower seeds, just use those raw.
  • Place nuts and garlic in the bowl of a food processor fitted with the metal blade and process until very finely chopped.
  • Add kale, basil, salt, pepper and lemon juice and pulse until chopped.
  • With the food processor running, add olive oil in a steady stream until you achieve a smooth texture. Add cheese and process until well combined.
  • Taste for seasoning and add additional olive oil to make a looser pesto.

Notes

*Pesto freezes really well!
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Wheat Berry Salad with Lemon-Tahini Dressing Recipe

In a perfect world we would all be eating mostly whole foods, that is foods that came into this world a certain way and stayed that way.  Whole, unprocessed, unrefined foods are more recognizable by our bodies and better for our health.  Period.  I also talk a lot about limiting gluten, that pesky inflammatory protein found in wheat and to a lesser extent spelt, barley, rye and farro.  One of the problems with our overconsumption of wheat is that 99.9% of the time (I made up that statistic), it is in a processed form such as bread, pasta, baked goods, flour tortillas, pizza, etc.  And in the US, much of the processed wheat is refined too, which means anything good that was in there has been taken out.  Ugh.  I know all those foods are delicious and I am not telling you to never eat them again (although you would be better off), but it’s important to at least acknowledge how much processed wheat you’re eating and try a limit these foods to every once in a while.

So if you buy bread or pasta labeled “whole wheat,”  they are technically made from whole wheat and not actually whole wheat.  If you wanted to actually eat whole wheat, you would eat these little babies right here.  They are called wheat berries which is where wheat flour comes from.  They are a true whole grain because they’re still intact, as are their B vitamins, fiber, protein, even calcium.  Wheat berries remind me a lot of spelt, farro and even short-grain brown rice, but more chewy which makes them perfect in a salad.  My kids love them!  Truthfully you can use wheat berries in any recipe calling for spelt or farro, none of which, however is gluten free.  GF folks can sub brown rice or quinoa very successfully in this recipe.

In as much as I love wheat berries, though, this salad wouldn’t be as delicious without the creamy lemon-tahini dressing which I have been putting on everything lately.  If you have a jar a tahini in the fridge, it is likely because you used it to make hummus, the delicious and popular Middle Eastern chickpea dip.  Tahini is just ground up sesame seeds, plain and simple with lots of good fats, protein and calcium.  If you like hummus, you’ll love this dressing since it contains almost all the same ingredients.  It’s zingy, creamy and a little different from your standard vinaigrette.  I tend to make it a tad on the spicy side, because I love a little kick, but definitely feel free to leave it out if your family prefers things mild.  I took these photos after my class yesterday, when I made the recipe with some thinly sliced radishes, green onions and torn red leaf lettuce, but really the sky’s the limit here.  I have made this salad with blanched asparagus, radishes and spinach — delish!  I have also used cherry tomatoes, cucumbers, feta and parsley.  There’s a picture at the bottom of the post of one version I did with roasted eggplant, red peppers, red onion and parsley, although it vaguely reminded me of that fabulous Ina Garten roasted vegetable orzo dish that I made waaaaay too many times about 10 years ago.  Still great, but in my opinion the richness of the dressing works best with light, fresh vegetables and greens.

If I didn’t just make this salad A LOT this month, I would definitely be including it in the summer entertaining menu rotation.  For you organized, plan-ahead cooks, the day before or morning of I would cook the wheat berries and allow them to cool, prep the vegetables and make the dressing.  I would not, however, dress the salad until the day of otherwise the wheat berries will just soak up all the dressing.  I used wheat berries from Bob’s Red Mill, but I have also seen them in the bulk section of some natural food markets.  Whatever you make this weekend, have fun and keep it real!

Wheat Berry Salad with Lemon-Tahini Dressing

Pamela
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Servings 6

Ingredients
  

  • 1 ½ cups wheat berries -- I used soft white wheat berries or 1 cup quinoa cooked with 1 ¾ cups water
  • Dressing:
  • 3 Tablespoons fresh lemon juice
  • 1 garlic clove minced or mashed to a paste
  • 2 Tablespoons tahini
  • 4 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • ¾ teaspoon sea salt
  • dash or two of cayenne pepper I use ¼ teaspoon to make it a little spicy
  • freshly ground black pepper to taste
  • Salad: these are suggestions ~ you can also go with cucumbers, tomatoes, green beans, chickpeas, asparagus, peas
  • 2-3 green onions thinly sliced
  • 2-3 radishes sliced thinly or julienned
  • 2 big handfuls of tender greens such as spinach, watercress, argula, or red leaf lettuce

Instructions
 

  • Put the wheat berries in a medium saucepan and fill the pan with cold water (as if you were making pasta.) Add a big pinch of salt (kosher is fine.) Bring the water to a boil and reduce to a simmer. Cook wheat berries until they are tender, about 50-60 minutes. Drain and transfer to a serving bowl to cool slightly.
  • For the dressing: whisk all ingredients together in a medium bowl and season with salt, cayenne and black pepper to taste. Dip a piece of lettuce in the dressing to taste for seasoning.
  • Combine green onions, radishes and greens with the wheat berries in the serving bowl. Toss with enough dressing to coat lightly.
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Thai (Grass-fed) Steak Salad Recipe (or with Chicken)

 

Thai Steak (or Chicken or Salmon) Salad Recipe | Pamela Salzman

 

Oh people.  We are on the brink of my favorite time of year.  A time of backyard barbeques, picnics at the beach, sand between my toes, fresh tomatoes and basil, peach pie, and long nights under starry skies.  Ahhhh, summer.  Beyond better weather and my favorite produce, life is just easier when the kids are out of school.  No homework, tests or book reports.  Sure, two out of my three have a summer reading list, but they always wait until the last week of summer to crack those books open, so it’s smooth sailing until then.

Because we live at the beach, we entertain most weekends in the summer, starting with Memorial Day which, being the East Coaster that I am, is the unofficial start of “the season.”  One of my favorite things to do right about now is start planning a few menus that I can rotate during the summer.  Whenever I am thinking of the ideal food to prepare — make ahead, room temperature and easy all come to mind.  Very often, we’ll go to the beach for the afternoon, come back to the house to freshen up before lingering over dinner in the backyard.  This doesn’t give me too much time to cook for a crowd, so I look for recipes which allow me to prep in the morning or the night before so I can do more assembling than cooking.

This Thai Steak Salad has never appeared on any of my summer menus since I just taught it a few months ago in my classes, but it will definitely be a regular this season.  There are so many reasons I love this salad — it’s light, I can vary it with chicken or tofu (even shrimp) and change up the vegetables according to what looks good, and there’s lots of prep in advance that I can do.  Oh, forgot to mention that my family loves it, too!  The first time I told my kids and husband they were eating “Thai” steak salad, I saw a bunch of sad faces.  “We don’t like Thai food.  It’s too spicy.  Or sour.”  “Guess what?  You’ve never had Thai food in your life!”  I only call this a “Thai” Steak Salad because of the combination of sweet, sour and sort of spicy in the marinade/dressing, plus the addition of cilantro and/or mint.  I have a feeling I am taking a lot of liberties with the word “Thai.”  I could probably get away with it if I added some fish sauce to the marinade.  Next time.  However, if I were to rename this recipe, I would call it Yummy, Fresh, Tangy, Gluten-free, Dairy-free, Vegan-adaptable, Paleo-friendly, Perfect for Summer Salad.  If you’re debating whether or not to veer from the standard burger fare this holiday, I have two words for you:  Pink Slime.

 

If you’ve been hanging out with me for the last year, you probably remember my post on how to reduce carcinogens when you grill.  Now’s a good time for a refresher.  Whereas you can definitely grill the steak or chicken here (I did grill the chicken), I prefer a more healthful way to cook the steak.  It’s a method I picked up from Cook’s Illustrated and it’s especially good for cooking grass-fed beef, which can get dried out if you’re not careful.  The only downside is that it takes a few minutes longer than grilling, but it’s a really tasty result and likely less carcinogenic.  No matter how you make this salad, it will surely be a delicious way to welcome in summer!

 

 

Thai Steak Salad Recipe

Pamela
5 from 1 vote
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Servings 6

Ingredients
  

  • Marinade/Dressing:
  • ½ cup freshly squeezed lime juice
  • ½ cup unrefined olive oil divided
  • 2 Tablespoons shoyu or gluten-free tamari
  • 6 Tablespoons packed fresh cilantro or mint leaves chopped (or a combo)
  • 1-2 small cloves garlic minced
  • ¼ teaspoon chili flakes or ½ teaspoon chili-garlic sauce
  • 1 Tablespoon raw honey
  • freshly ground black pepper to taste
  • 1 ½ pounds grass-fed top sirloin or flank steak about 1-inch thick
  • sea salt to taste
  • 1 Tablespoon unrefined coconut oil or olive oil
  • 8 heaping cups salad greens about 6-7 ounces
  • 2 shallots thinly sliced
  • a few handfuls of seasonal veggies*: thinly sliced cucumber or sweet bell pepper sprouts, julienned carrots, fresh mint leaves, fresh Thai basil leaves

Instructions
 

  • Combine lime juice, 6 Tablespoons oil, shoyu, cilantro, garlic, hot pepper, honey, and pepper to taste in a small bowl. Whisk together and set aside.
  • If steak is thicker than 1 inch, place between two sheets of plastic wrap and pound on both sides. Remove wrap and place meat in a shallow nonreactive dish that is just small enough to hold the meat. Pour HALF the marinade (about 2/3 cup) over the meat. Cover and marinate in the refrigerator for at least 1 hour or up to 12 hours (longer is better). Take the reserved marinade in the bowl and add 2 Tablespoons olive oil. Set this aside as your salad dressing.
  • Pull the steak from the refrigerator about 30-60 minutes before cooking it. Preheat oven to 275 degrees or preheat a grill.
  • Insert a wire rack inside a baking sheet and place the meat on top of the rack and sprinkle with a pinch of salt. Bake for 20-30 minutes for medium to medium-well.
  • Heat the oil in a heavy skillet, preferably cast iron, over high heat. Transfer the steak to the skillet and sear for 2-3 minutes on each side for medium to medium-well. Alternatively, grill over medium heat for about 10 minutes for medium doneness.
  • Transfer meat to a carving board and allow to rest for 10 minutes, covered.
  • Assemble the salad greens on a platter and drizzle with half the dressing (about 1/3 cup), tossing to coat. Drizzle the shallots and vegetables with half the remaining dressing (about 2 ½ Tablespoons). Toss to coat and arrange on top of the salad. Taste for salt and add as needed.
  • Slice meat thinly against the grain on a diagonal. Arrange slices of meat on top of the greens and drizzle with remaining dressing.

Notes

* I used 1 whole red bell pepper and 2 Persian cucumbers.
To prep in advance, marinate steak or chicken the night before. Keep dressing refrigerated. Wash and cut all vegetables and keep refrigerated until ready to assemble.
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How to Make Almond Butter

Why would you need to know how to make almond butter?  After all, you can buy it very easily at the supermarket or even via amazon.  You can pick your pleasure — with a hint of sea salt, lightly sweetened with honey or maple syrup, laced with chocolate, raw or roasted.  But what if you have an intense craving for a spoonful of this creamy, heavenly spread and you enter the kitchen only to see your younger daughter scraping the last bits of it from the jar?  Nooooo!  Don’t panic.  You’re organized.  You have a well-stocked pantry.  Except today.  Drat.

This was my sad reality a few weeks ago.  As my daughter scooped up the last drop of almond butter with a crisp wedge of apple, she very nonchalantly suggested, “Why don’t you just make some?  It’s just almonds, right?”  She had a point.  So I took out my Vitamix which can basically grind rocks into flour (don’t take my word on that one), and threw in some beautiful raw almonds from Organic Pastures.  Didn’t work.  All the ground almonds got stuck on the bottom of the blender.  Shoot.  So I transferred everything into my Cuisinart and with a lot of patience and optimism, I made almond butter!  And it was fantastic!  And I almost ate the whole cup!

We go through a lot of almond butter in this house, more so than any other nut butter.  We like it slathered on toast with jam, sliced bananas or a drizzle of honey.  It makes a high quality breakfast or snack spread on cut apples or stirred into oatmeal.  Almond butter has even found its way into some unexpected places such as flourless chocolate cake or these delicious cookies.  Besides the fact that almond butter is so yummy, it is also pretty good for you, way better than peanut butter (which is high in inflammatory Omega-6 fatty acids and very often contains a toxic mold called aflatoxin – yikes!).  Like all nuts, almonds are high in protein and fiber.  But unlike all nuts, almonds are alkalizing to the blood and cells and contain lots of Vitamin E, a powerful antioxidant.

But here’s the deal with nuts, and I hope this doesn’t send you over the edge:  nuts which haven’t been soaked or lightly roasted (at home) contain enzyme inhibitors which makes these suckers really rough on the digestive system.  In a perfect world, you would either soak the almonds overnight and dry them out in an oven on its lowest setting or in a dehydrator, then process them into almond butter.  Or you can lightly roast them on a baking sheet at 300 degrees for about 15 minutes and then process them into almond butter.  I don’t advise buying already roasted almonds from the supermarket as generally they have been roasted at way too high a temperature, damaging the natural fatty acids and oftentimes cooked with nasty refined oils.  Yuck.  Roasted almond butter tastes different from raw and has a richer, nuttier flavor.  Which brings me to my next tidbit of info about raw almonds.  Guess what?  The USDA allows nut producers to label almonds as RAW even if they’ve been steamed and pasteurized.  So unless you buy your almonds DIRECTLY from the nut grower, like I do from Organic Pastures at the farmer’s market, you’re not getting raw nuts no matter how big the lettering on the package.  Call me crazy, but I think that should be illegal.

If you don’t eat nut butters frequently or if you don’t notice digestive problems after eating nut products, then feel free to do what’s easy for you.  Sometimes when I mention soaking or sprouting in my classes, I here a few sighs and a comment like, “Pamela, please don’t tell us we have to do one more thing.  Isn’t it enough that we’ve gone from Jif to natural, organic peanut butter?”  The answer, of course, is yes.  Yes, it is.  I’m just here to provide food for thought and inspiration to have fun in the kitchen, not cause undo stress over something as scrumptious as almond butter.   If any of you have good internet sources for raw almonds or have fun ways to enjoy almond butter, please share!!

How to Make Almond Butter

Pamela
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Ingredients
  

  • 2 cups almonds either raw, soaked and dehydrated or roasted
  • optional add-ins: a pinch of sea salt a spoonful of pure maple syrup or raw honey, ground flax seed, or a spoonful of raw cacao powder

Instructions
 

  • Place almonds and optional add-ins in the bowl of a food processor fitted with a steel blade. Turn motor on and process, scraping down the sides occasionally until desired consistency is achieved. This can take up to 15 minutes, although roasted almonds take a little less time than raw. Keep in a covered glass container in the refrigerator.
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Going Gluten-Free for the Right Reasons

This post is part of a series I am doing for Positively Positive.

Odds are you have noticed many new products at the supermarket touting themselves as “gluten-free,” or you’ve heard about this new arch enemy of digestive health discussed on talk shows. Have heard that switching to a gluten-free diet will help you lose weight, clear your complexion, or cure all of your maladies and bad habits? Has your favorite celebrity gone gluten-free? Are you intrigued?

Click here to read the rest of the post on Positively Positive’s website.

No-Sugar, No-Egg, No-Flour Breakfast Cookie Recipe

Most people are not mind readers, so if you have a wish for the perfect Mother’s Day, you may need to drop a few hints.  I used to dream of a day where I could relax in my bed for a few extra minutes, maybe with the newspaper and a fresh cup of tea.  Then off to a rare workout or walk along the beach.  I would wish for a little extra time to do my hair before having a yummy and healthful brunch with my favorite people in the world, my husband and my kiddos.  Ha!  Sometimes we moms keep doing for others and feel guilty about taking time for ourselves.  You know what?  We run around at 90 miles an hour every day of the year, it’s OK to have one day where you get put on a pedestal and your loved ones spend the day worshipping you.

But I’ll admit, I’ve never been very good at asking for things.  Year after year, we would go out with my husband’s family for brunch to a crowded restaurant or hotel.  The men spent a lot of money for average food and lots of noise and this wasn’t dreamy to me.  Then two years ago my good friend Melissa told me that her Mother’s Day is spent at the home of her in-law’s and all the guys get together in the kitchen to make lunch for the ladies.  LIGHT BULB!  So last April, I made a few subtle suggestions and guess what?  My husband can take a hint!  He organized the troops to cook the loveliest lunch at our home.  Never mind that the kitchen looked like something exploded in there, I didn’t have to lift a finger and my hair looked great.

This year we’re doing the same thing and I am totally excited.  If this sounds good to you, but there isn’t enough advance warning for your family to mobilize, you can at least make a few suggestions for breakfast in bed…like these breakfast cookies!  You can whip them together the day before and suggest that they be delivered bedside on a silver platter with a coffee or tea and some fresh fruit.  A little bud vase with a beautiful flower would be nice too, but maybe we shouldn’t push it.  These “cookies” are like having your oatmeal and toppings in a tasty and neat little package, and it kind of feels like you’re eating a cookie.  Splurge!  But look at the ingredients — totally clean and won’t offset that workout you’re going to get in!

If breakfast cookies aren’t your thing (really?), here are a few other ideas to give your family a little help:

Happy Mother’s Day to all you beautiful women.  I wish I could jump through the computer to give you a big hug.  The world is a better place for all you do.

Breakfast Cookies

Pamela, inspired by Anja's Food 4 Thought
5 from 4 votes
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Ingredients
  

  • 1 ½ cups old-fashioned rolled oats
  • 1 cup unsweetened flaked coconut
  • ¼ cup almond meal or sesame seeds
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine grain sea salt
  • ½ cup chopped nuts I used walnuts and almonds, but pecans are great, too
  • 1 cup unsulphured dried fruit chopped (I used dried dates and blueberries)
  • 3 ripe bananas or 1 cup of unsweetened applesauce
  • ¼ cup melted coconut oil
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat oven to 350 degrees. Line 2 baking sheets with unbleached parchment paper.
  • In a large bowl, combine rolled oats, coconut, almond meal, cinnamon and salt. Add the nuts and dried fruit combine with the mixture, breaking up the dried fruit so it doesn’t clump together (I use my hands to mix this.)
  • In a medium bowl, mash the bananas and stir in the oil and vanilla.
  • Add wet mixture to dry mixture and stir to combine.
  • Take scoops of the batter either with a 1/3 cup or ¼ cup measuring cup and drop the batter onto the prepared baking sheets. Flatten with your hand to about ¾-inch thick. Bake for a about 20 minutes or until edges are golden brown. Transfer to a wire rack to cool. Store in the fridge after a few days or wrap and freeze.
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How To Freeze Fresh Fruit

Two wonderful things are happening right now:  One is the abundance of glorious fresh strawberries and mangos on the scene right now, with cherries, stone fruits and berries on the way.  The other is that the weather is getting warmer, which means I need that same fruit frozen for SMOOTHIE SEASON.  Oh, yeah!  Even in sunny Southern California, it isn’t always warm enough to warrant icy, cold shakes in the morning.  Most school days, I prefer to get everyone started with a hot breakfast to keep toasty.  But just about this time of year and throughout the dog days of summer, we pull out the blender and frozen fruit to whip up our favorite smoothies.  Of course, frozen fruit also allows us to enjoy delicious crisps and crumbles in the off season for a very special treat.

Believe it or not, there is actually a method to freezing fruit.  I’ll share with you here my tips and tricks for doing it right the first time so that you don’t end up with a big solid mass.

What can you freeze?

Anything you’ve seen in the freezer section at the supermarket is fair game, including:

  • berries
  • cherries
  • peaches and nectarines
  • pineapple
  • bananas
  • mangos
  • pears
  • papaya
  • fruit purees

How to freeze fruit:

  • wash and dry fruit;
  • remove any peels you don’t want to eat such as banana, mango, papaya and pineapple (if you don’t do this before freezing, you won’t be able to do it after — this is experience talking here);
  • remove stems from strawberries, cores from pears, and pits from stone fruits and mango;
  • cut fruit into chunks so it’s easier on your blender later;
  • arrange fruit in one layer on a baking sheet or dish that will fit in your freezer, making sure pieces of fruit aren’t touching each other;
  • freeze until completely firm and solid;
  • once frozen, transfer to container with a lid that is just large enough to hold your fruit or in a ziploc bag.  Anything too big can result in freezer burn.
  • You can store frozen fruit for 6-12 months.

Freezing fruit does not affect its nutritional profile nor its enzymes.  In fact, if freezing fruit immediately after harvest, the nutritional content is likely higher than fresh fruit that has been off the vine for a few days.  Enjoy!

Mexican Chopped Salad Recipe

 

Very often I have an idea for a recipe and it takes me a few times to get it right.  In fact, usually it takes me more than a few times!  But once in a blue moon, I try something on the fly and I love it on the spot, like culinary love at first bite.  That’s what happened with this salad.  Last year I was putting together a Mexican-inspired menu for my April classes and I was trying to think of a fresh and easy salad to teach.  I wanted something clean and healthful with all the ingredients I love to use when I make Mexican food, but without it tasting like a taco salad.  I happen to adore chopped salads, so off I went with crisp romaine lettuce, red cabbage, cherry tomatoes, cucumbers, pinto beans, avocado and my favorite part, toasted pepitas (pumpkin seeds.)  I made a very light dressing with apple cider vinegar, orange juice and enough cumin to give it that south-of-the-border flavor.

On that day of recipe testing at home last year, I nearly ate the entire salad.  Whereas this salad may not win any awards for sophistication, what in the world is not to love?  Not only does this salad look gorgeous, it is addictive and crunchy and juicy and creamy.  You know how I love a crunchy-creamy combo.   Since then, I have made this salad virtually every time we were invited to a pot luck or backyard barbeque.  The beauty of this salad, besides being a giant bowl of antioxidants, vitamins and fiber, is that it can prepped almost entirely in advance.  Chopped veggies go into a serving bowl with dressing in a jar and avocados to be cut just before serving.  If you’re vegan, vegetarian or if you’re like me and you’re going to a party where you fear there might be non-organic meat, I think this can easily be a main course salad on it’s own.  The pinto beans and pumpkin seeds offer more than enough protein.  Although my husband is a bit of a carnivore and loves this salad with grilled chicken chopped in.  Shrimp works great, too.

Fast forward a year later when I taught this salad again a few days ago.   My assistant and I each grabbed a bit in a cup to go and crunched our way home, wishing we had had bigger cups.  I know you’ll love this salad just as much as I do.

mexican chopped salad | pamela salzman

 

mexican chopped salad | pamela salzman

If you’re looking for more Cinco de Mayo inspiration, check out these favorites:

Mexican Chopped Salad

Pamela
4 from 1 vote
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Servings 6

Ingredients
  

  • Dressing probably makes more than you need:
  • 3 Tablespoons freshly squeezed orange juice
  • 3 Tablespoons raw unpasteurized apple cider vinegar
  • ¾ teaspoon ground cumin
  • 1 ¼ teaspoons fine grain sea salt + additional to taste
  • a few grinds of black pepper
  • 1 Tablespoon raw honey
  • ½ cup unrefined cold-pressed extra-virgin olive oil
  • 1 head butter or romaine lettuce chopped, about 8 cups
  • 2 cups chopped red cabbage
  • 1½ cups or 1 15-ounce can cooked pinto beans drained and rinsed
  • 2 cups diced cucumbers I like Persian, unpeeled, large seeds scooped out
  • 1 pint cherry tomatoes halved
  • 3 small avocados or 2 large pitted, peeled and cubed
  • ½ cup pepitas – toasted in a dry skillet and drizzled with ½ teaspoon olive oil and a sprinkle of sea salt

Instructions
 

  • Make the dressing: whisk first five ingredients in a small bowl. Add olive oil and whisk completely until emulsified. Season with additional salt and pepper to taste.
  • Combine lettuce and cabbage in a large bowl. Add pinto beans, cucumber and cherry tomatoes. Toss with enough dressing to coat lightly. Drizzle a little dressing on avocados and gently mix into the salad. Sprinkle pepitas on top. If you have additional dressing, save in the refrigerator for another time.

Notes

There's enough dressing that you can probably add a bit more cabbage or other veggies.
If you cut back on the oil by about 2-3 Tablespoons, the dressing makes a great marinade for grilled chicken or shrimp. Both would be nice on top of the salad, although there is adequate protein from the beans and pepitas.
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