Mexican Chopped Salad with Toasted Almonds and Cumin-Lime Vinaigrette


Get all those inspiring south-of-the-border flavors in one superb salad. Its colorful presentation adds life to any table and the squeeze-of-lime flavor is not to be missed.
Almond Board of California

Source:
Almond Board of California

Source: Almond Board of California

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Ingredients & Directions

Salad
1
3 Tbsp.
3 Tbsp.
3 Tbsp.
6 ea.
3 Tbsp.
2 Tbsp.
1/4
2 oz.
1
1/2 ea.


Cumin-Lime Vinaigrette
6 ea.
1/4 C.
1 pinch
2 oz.
3 ea.


Head romaine heart, chopped
Chayote, diced
Blanched almonds, toasted
Cotija cheese, shredded
Cherry tomatoes, halved
White corn, charred
Black beans, cooked and rinsed
Bunch, watercress, stems removed
Cumin-lime vinaigrette (see recipe)
Handful shredded fried tortillas
Lime wedge
Salt and pepper to taste


Tomatoes
Extra-virgin olive oil
Whole cumin, toasted and ground
Fresh lime juice
Roasted garlic
Salt and pepper to taste
  • Fold in all produce in mixing bowl and add vinaigrette. Toss and add salt and pepper to taste. Stack gently in salad bowl.
  • Vinaigrette: Add tomatoes, cumin, and garlic to blender and turn on high speed. When puréed and still running, add lime juice and oil. Still blending, add salt and pepper.
  • Add cheese to top, then tortillas. Finish with lime wedge and serve.

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