This Mexican Chopped Salad with Chipotle Pepitas is a perfect hearty salad to accompany any grilled meat or fish, or served as a light lunch. So delicious and satisfying you will want to dig into it immediately!
Prep Time20 minutesmins
Cook Time15 minutesmins
Servings: 6
Ingredients
For the Dressing
¼cupfresh lime juice
2tablespoonshoneyor maple syrup
1garlic clove, grated or finely minced
2Tablespoons vegenaise or mayo
6tablespoonsextra virgin olive oil
½teaspoonsalt
freshly ground black pepper
For the Chipotle Pepitas
1cupraw pepitas (pumkin seeds)
1teaspoon coconut oil
1/2teaspoonchipotle powder
1/4teaspoon salt
For the Salad
1medium head romaine lettuce chopped in approximately 1/2 inch pieces
4cupschopped cabbage red or green or a mix
½medium red onion, diced
1/2english cucumber, chopped small
4-5radish, thinly sliced or chopped
½medium jicama, peeled and chopped small
1 1/2cupscorn kernels, grilled or cooked from frozen*see notes for grill instructions
1 canblack beans, drained and rinsed well
1ripe avocado, chopped small
1/2cupfinely chopped cilantro plus whole cilantro leaves for garnish
1/2cupcrumbled feta optional
Instructions
For the Dressing
Whisk lime juice, honey, garlic, vegenaise (or mayo), olive oil, salt and pepper in a medium bowl until smooth.
For the chipotle pepitas
In a saucepan over medium heat, lightly toast the pepitas, tossing constantly, until fragrant and golden brown. Turn the heat off and add the coconut oil, chipotle powder and salt; toss well, transfwer to a bowl and set aside.
Assemble the salad
Combine the lettuce and other salad ingredients in a large bowl. Toss gently to combine. Drizzle about half of the dressing and toss carefully to coat all ingredients. Garnish with cilantro leaves and chipotle pepitas, if using. Taste and drizzle with a little more dressing if needed. Top with feta cheese, if desired.
Notes
To grill corn:3-4 ears corn, husks removedOlive oil, for brushing½ teaspoon salt, or to tasteBrush the corn with a light coat of olive oil and sprinkle over salt to taste. Cook the corn over a grill or grill pan heated over high heat until the corn is charred and tender on all sides, 6 to 8 minutes. Remove from heat and cut the kernels from the cobs. You should have about 1 1/2 cup corn kernels.