Mexican Salad

 Mexican Salad

Ingredients

For the Salad:

·       1/4 cup raw pumpkin

·       2 medium sweet potatoes peeled and chopped into 1-inch chunks

·       2 tablespoons extra virgin olive oil

·       3/4 teaspoon chilli powder

·       1/2 teaspoon cumin powder

·       1/2 teaspoon smoked paprika

·       1/2 teaspoon salt

·       1 large head lettuce finely chopped (about 2-3 cups)

·       100gm cherry tomatoes halved

·       2 cups boiled black beans 

·       2-3 fresh jalapeño* thinly sliced (optional)

·       1 small bunch radishes thinly sliced (about 1 cup)(optional)

·       1/4 cup chopped coriander

·       100 gm Crumbled feta cheese 

·       Tortilla strips or crushed chips (optional, for serving)

·       1 Sliced avocado (optional, for serving)

For the Dressing:

·       1 cup plain Greek yogurt(hung curd is also fine)

·       2 tablespoons extra virgin olive oil

·       Zest and juice of 1 medium lime (about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice)

·       1 clove minced garlic

·       1/2 teaspoon salt

·       1/2 teaspoon cumin powder

 Instructions

·       Preheat the oven to 325°F. Spread the chopped pumpkin(peeled and cut into 1-inch pieces) in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bowl. Set aside. Increase the oven temperature to 450°F.

·       On a rimmed baking sheet,  toss sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly.

·       Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—its flavor will mellow once tossed with the other ingredients.

·       In a large bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.

·       Add the sweet potatoes, beans, jalapeño, radish, and cilantro, then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Add extra dressing as per taste.

·    TO MAKE AHEAD: You can prep all the ingredients for the salad (except the tortilla chips) and keep them separate. Prepare the dressing but store it separately from the Mexican salad ingredients. Add the creamy cilantro lime dressing until a few hours before you serve it and wait to add the tortilla chips until immediately before serving, so they stay crunchy.

 

 

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