Mexican Chopped Salad with Toasted Almonds and Cumin-Lime Vinaigrette

Mexican Chopped Salad with Toasted Almonds and Cumin-Lime Vinaigrette

Get all those inspiring south-of-the-border flavors in one superb salad. Its colorful presentation adds life to any table and the squeeze-of-lime flavor is not to be missed.

Source:

Source: Almond Board of California

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Ingredients & Directions

Salad
1
3 Tbsp.
3 Tbsp.
3 Tbsp.
6 ea.
3 Tbsp.
2 Tbsp.
1/4
2 oz.
1
1/2 ea.

Cumin-Lime Vinaigrette
6 ea.
1/4 C.
1 pinch
2 oz.
3 ea.

Head romaine heart, chopped
Chayote, diced
Blanched almonds, toasted
Cotija cheese, shredded
Cherry tomatoes, halved
White corn, charred
Black beans, cooked and rinsed
Bunch, watercress, stems removed
Cumin-lime vinaigrette (see recipe)
Handful shredded fried tortillas
Lime wedge
Salt and pepper to taste

Tomatoes
Extra-virgin olive oil
Whole cumin, toasted and ground
Fresh lime juice
Roasted garlic
Salt and pepper to taste

• Fold in all produce in mixing bowl and add vinaigrette. Toss and add salt and pepper to taste. Stack gently in salad bowl.
• Vinaigrette: Add tomatoes, cumin, and garlic to blender and turn on high speed. When puréed and still running, add lime juice and oil. Still blending, add salt and pepper.
• Add cheese to top, then tortillas. Finish with lime wedge and serve.

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