DTDinner Table

Mexican Chopped Salad

Noch nicht übersetzt; es wird Englisch angezeigt.

servings

  • Salad

    1 lb romaine lettuce (≈454 g) - 1 large head or 2 hearts, chopped
  • 1 large cucumber - about 1/2 lb, diced
  • 2 medium tomatoes - about 1/2 lb, diced
  • 1 medium bell pepper - diced
  • 6 radishes - thinly sliced or diced
  • ½ small red onion - finely diced or thinly sliced
  • ½ cup chopped fresh cilantro

  • Lime-Cumin Vinaigrette

    3 tbsp lime juice (≈45 mL)
  • 3 tbsp olive oil or neutral oil (≈45 mL)
  • 2 tsp agave or sugar
  • ¾ tsp ground cumin
  • ¾ tsp salt - then adjust to taste
  • ¼ tsp black pepper - plus more to taste

Instructions

  1. Wash and thoroughly dry all the vegetables.
  2. Chop the romaine into bite-sized pieces.
  3. Dice the cucumber, tomatoes, and bell pepper. Thinly slice or dice the radishes and red onion, and chop the cilantro.
  4. Combine all the vegetables in a large bowl.
  5. For the vinaigrette, whisk together the lime juice, oil, agave or sugar, cumin, salt, and black pepper.
  6. Taste and adjust the salt, sweetness, or lime juice as needed.
  7. Dress the salad and toss to coat just before serving.