Mexican Fiesta Salad with Lime Cilantro Vinaigrette
This is a super healthy meal full of color, fiber, antioxidants and absolutely bursting with vitamins and minerals!
It will make you feel full of energy and vitality after you eat this wonderful salad. I like to make this when I have company over because it is so popular. Perfect for summer when so many of these ingredients are easy to find locally, bursting with freshness and nutrition.
I am sure this will become one of your favorites too!
¼ cup chopped shallots
¼ cup fresh lime juice (juice of 1 lime)
½ cup fresh cilantro chopped
2-3 cloves of minced garlic
1/3 cup extra virgin olive oil
Sea salt and fresh ground pepper
Combine first four ingredients in medium bowl.
Gradually whisk in oil. Season with sea salt and pepper.
3 cups of thinly sliced red leaf lettuce (preferably organic)
3 cups thinly sliced Napa cabbage
2-3 Roma tomatoes, seeded and chopped
½ roasted red bell pepper (you can usually find these already roasted in the store or see below on how to roast your own)
½ roasted yellow pepper
Half (or more) firm avocado, peeled and diced
¼ cup minced red onion
Half a can black beans, drained and rinsed
1 small jalapeno, de-seeded, de-ribbed and minced
1-2 small tomatillos, chopped (green Mexican tomatoes)
¼ cup toasted pumpkin seeds or pepitas
½ cup crumbled queso anejo, or feta cheese (optional)
2 chicken breasts (optional), cooked and sliced thinly or shredded with a fork (I usually grill the chicken)
To roast peppers: heat oven on ‘broil’. Slice peppers in quarters; remove stem and seeds. Place skin side up on flat pan in oven near heat. Roast for 4-7 minutes until skin begins to turn black. Remove and cool. When cool, slide off blackened skin and slice up peppers.
Combine above ingredients in large bowl and stir in dressing just before serving. If you would like to make a meal out of it, add chicken. Serves 4-6.
Till next time,stay healthy and lean!
Catherine (Cat) Ebeling RN BSN, is a back to basics diet and nutrition specialist. In addition to her advanced degree in nursing from a major medical school, she has spent the last 30 years intensely studying diet, health and nutrition. She also has a book titled “The Fat Burning Kitchen, Your 24 Hour Diet Transformation” that has sold over 60,000 copies worldwide, and has helped thousands of people transform their lives, lose weight and improve their health.
Her mission is to help others prevent disease and live their best life ever.
Nutrition made Easy. Simple.Smart.Nutrition.