California Ensalada Mexicana

This is one of my favorite salads that’s always a crowd pleaser. It’s simple and easy to make, plus you can effortlessly customize to different dietary needs. The cumin and the pepitas add quintessential Mexican flavors to this fresh and tasty salad.

Ingredients

  • 1 head locally grown lettuce (red leaf, green leaf or butter is best because they are softer and more tender.)

  • 1/2 a bunch of cilantro

  • 1 red onion (Use Spring onions when they are available)

  • 1/2 cup of roasted and salted pepitas (pumpkin seeds) You can roast and salt your own, too

  • 3 oz feta cheese ( I prefer Israeli, but any style will do) You can substitute half of an avocado if you are dairy free or vegan

For Cumin Dressing:

  • Juice of 3 limes and 1 lemon

  • 1 garlic clove grated

  • 1 splash of tamari

  • 1 splash of apple cider or white wine vinegar

  • 1 teaspoon dijon mustard

  • 1 teaspoon ground cumin

  • 1/2 cup of olive oil

  • pinch of salt & pepper to taste

optional

You can also add the following vegetables if you have them:

  • 2-3 thinly sliced red or watermelon radishes

  • 1/2 of cucumber thinly sliced

  • 1 cup shredded green cabbage

You can add protein to the top of this salad to make it an entrée

CookAllison Berardisalads