Mexican Fusion Chopped Salad

Here is an easy, refreshing dinner. Not only will this make you feel full, it is full of flavor, fiber, protein and antioxidants. It uses a lot of southwestern flavors, but I can’t in good conscience call this ‘Mexican’ as it is not authentic. I included two options for dressing – one has fat and sugar, the other is fat free and low sugar. Right now, I am using option 1 since I need more fat calories (I am very pregnant) but use whichever option will work best for you and your health.

Mexican-chopped-salad-LARGE

Chopped Mexican Fusion Salad with Two Dressing Options
Serves 4 very hungry people

½ cup of fresh corn kernels
1 medium bell pepper, seed and stem removed, diced
4-6 green onions, roots removed, sliced
1 large cucumber, diced
4-6 radishes, roots removed, sliced
2 roma tomatoes, diced or about 12 cherry tomatoes, sliced in half
¼ cup of fresh cilantro, minced
1 cup of chopped green cabbage
½ cup of chopped red cabbage
1-2 cups of chopped Boston Lettuce or Romaine Lettuce
1-2 cups of cooked pinto or black beans
OPTIONAL: ½ cup of shredded Daiya cheese

Toss all ingredients in a large bowl and top with one of the following dressings.

 

Dressing 1: Fresh Lime Vinegrette (Full Fat Version)
Makes 3 generous servings

2 tablespoons of fresh lime juice
1 tablespoon of lime zest
1/3 cup of good extra virgin olive oil
2-4 tablespoons agave nectar
1 tablespoon fresh oregano
½ teaspoon ground cumin
Salt to taste

Whisk all ingredients in a bowl until creamy or blend in blender until creamy.

 

Dressing 2: Salsa Verde (Fat Free Version)
Makes 1-2 servings

1 tsp. of whole cumin seeds, toasted
5-6 tomatillos, pan roasted
1 poblano, pan roasted
½ tsp. of coarse sea salt
½ of a red onion, diced
2 cloves of garlic, minced
3-4 tbsp. of chopped cilantro
Juice of 1 lime

Over a medium heat, toast the cumin seeds until you can smell their aroma coming off the pan (about 1 minute). Grind the seeds in a spice grinder or molcajete. Peel the tomatillos. Pan roast the tomatillos and poblano. Dice the poblano, setting half aside. Take the other half and crush it into a paste in a molcajete along with the cumin and salt. Dice the onion and mince the garlic. Rinse the onion. Lightly crush the onion and garlic in the molcajete, but not to the point where they turn into paste. Chop the cilantro and crush the cilantro in the molcajete. Crush the tomatillos, along with the lime juice, until you have a sauce. Stir everything in the molcajete until it is evenly distributed. Stir in the remaining diced poblano.

About Madelyn Pryor