Mexican Chopped Salad
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.