Mexican Chopped Salad
Try this Mexican Chopped Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains honey
- 1 tablespoon raw honey
- 1 pint cherry tomatoes halved
- 2 cups chopped red cabbage
- a few grinds of black pepper
- dressing (probably makes more than you need):
- 3 tablespoons freshly squeezed orange juice
- 3 tablespoons raw unpasteurized apple cider vinegar
- 3/4 easpoonground cumin
- 1 1/4 teaspoons fine grain sea salt + additional to taste
- 1/2 upunrefined cold-pressed extra-virgin olive oil
- 1 head butter or romaine lettuce chopped, about 8 cups
- 1 1/2 cups or 1 15-ounce can cooked pinto beans drained and rinsed
- 2 cups diced cucumbers (i like persian) unpeeled, large seeds scooped out
- 3 small avocados or 2 large pitted, peeled and cubed
- 1/2 uppepitas – toasted in a dry skillet and drizzled
- Carbohydrate 3.68999999931865 g
- Cholesterol 0 mg
- Fat 0.0154999999868971 g
- Fiber 0.0225000003221732 g
- Protein 0.0647499999541397 g
- Saturated Fat 0.00185999999842765 g
- Serving Size 1 1 Serving (11g)
- Sodium 0.217499999934485 mg
- Sugar 3.66749999899647 g
- Trans Fat 0.00774999999344853 g
- Calories 14 calories
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.
