Mexican Chopped Salad

Mexican + Salad = Perfection. This is a must-make salad for the end of summer, beginning of fall, or quite frankly *anytime* of year. It is one of the dozens of delicious recipes in ‘Fried Chicken & Champagne‘ (highly recommend this cookbook!).

 

After shot. Rainbow veggies.

After shot. Rainbow veggies.

Ingredients:

 

Ingredients

 

* 2 cups diced, peeled jicama

* 2 cups diced, unpeeled Gala apple

* 2 cups raw corn (cut off of the cob)

* 2 cups diced, unpeeled English cucumber

* Cilantro

 

Directions for salad:

 

Jicama. LOVE.

Jicama. LOVE.

Apple with peels. Adds some red. And fiber.

Apple with peels. Adds some red. And fiber.

Cukes

Cukes

Fresh raw corn.

Fresh raw corn.

 

* Once all the ingredients are diced, mix together

 

mix

mix

up close

up close

* Add chili lime vinaigrette (recipe below!)

 

after dressing is added and mixed, add cilantro on top.

after dressing is added and mixed, add cilantro on top.

* Serve!

 

Ingredients of dressing:

 

Ingredients

 

* 2 jalapeno peppers

* 1 tablespoon chopped ginger

* 1 tablespoon chopped garlic

* 2 tablespoons sugar

* 4 tablespoons soy sauce

* 4 tablespoons lime juice

* 1.5 cups canola oil

* 1/4 cup chopped cilantro

* salt and pepper to taste

 

Directions for dressing:

 

* In a blender, combine the jalapenos, ginger, garlic, sugar, soy sauce, and lime juice. Puree until smooth.

 

In blender

In blender

side view

side view

blended

blended

delish

delish

Store in a cup. Yes, these are plastic kids cups and kind of looks like pee, but don't mind that. it is SO delicious -- tangy, spicy, sweet.

Store in a cup. Yes, these are plastic kids cups and kind of looks like pee, but don’t mind that. it is SO delicious — tangy, spicy, sweet.

 

* Slowly add the oil

* refrigerate until used

 

VOILA! Enjoy the rest of the week!

Anika Yael Natori, aka, The Josie Girl

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