We could all use a little more Mexico in our lives. Its bold colors, warm hospitality, and lilting breezes, and the food... let us not forget about the comforting complexity that is Mexican food. So, I took a vacation with my family down in Los Cabos, Mexico. Though I'd like to say I ate healthy, I more or less acted like a sloth. But if I were being healthy? I would have eaten something like this salad, it has all the flavors of Mexico toasted and roasted and tossed together, it reminds me of what I had while on vacation, and that is why I called it the Los Cabos Mexican Summer Salad recipe.
11/2firm-ripe avocado1/4 cup diced for dressing and remaining for garnishing salad
3tablespoonsfreshly squeezed lime juiceplus wedges for corn
1tablespoonpepitastoasted plus more for garnish (optional)
1tablespoonwhite balsamic vinegar
Pinchunrefined cane sugar
8ouncesgrape or cherry tomatoeshalved
1cup crumbledFeta cheeseabout 4 ounces
Handfulof crushedtortilla chipsoptional
For the dressing: Combine 2 tablespoons of the olive oil, the 1/4 cup diced avocado, cilantro, 3 tablespoons of the lime juice, 1 tablespoon pepitas, vinegar, sugar, and salt with 3 tablespoons water in a blender and process until smooth, at least 30 seconds. Season to taste with additional salt and pepper.
For the salad: Roast poblanos over an open flame until thoroughly blackened, about 8 minutes. Place poblanos in a bowl and cover with plastic wrap to steam, about 10 minutes. Run chile under cold water and rub off the blackened skin. Trim off ends, discard seeds, and cut into small dice.
Meanwhile, heat the remaining olive oil in a medium frying pan over high heat. Using a serrated knife, saw the kernels off the corn and place in the frying pan with a pinch of salt and the cumin. Cook, stirring rarely, until corn is browned and toasted. Remove from heat, stir in a squeeze of lime, and set aside to cool.
In a large bowl, toss the greens with the corn, poblanos, red onion, and tomatoes. Then top the salad with the feta, avocado, and pepitas, drizzle with a spoonful of the dressing and serve with additional dressing passed on the side.
Keyword Bright Salad, Easy salad, healthy green salad