Light and refreshing, nice for picnics or served with hot, buttered tortillas.
AuthorSusan Evans, Certified Clinical Herbalist
¾cupchopped seeded tomato
¾cupchopped peeled jicama
¾cupcorn kernelsremoved from previously grilled corn. To remove kernels, slice downward with a sharp knife along cob that has been inserted into a large bowl to catch wayward kernels.
1/2cupthinly sliced radishes
½cupcrumbled Cotija or goat cheese
½bunch finely chopped fresh cilantro
1 -2jalapeno peppersseeds removed and sliced into disks. You can also use pickled jalapenos, or chopped Anaheim or bell peppers for less heat
1ripe avocadocut into small chunks
Lime honey dressingrecipe follows
Cooked chicken or shrimp for the full meal dealoptional
Add the salad greens to a large bowl. Toss the greens with some of the dressing to lightly coat. Divide onto plates. Toss the remaining salad ingredients, with the exception of the cheese, pine nuts, and avocado, with additional dressing and place on top of the dressed greens. Add the chunks of avocado, and top with the cheese and pine nuts.
Lime Honey Dressing ¼ cup fresh lime juice ¼ cup olive oil 1 -2 tablespoons honey ½ teaspoon cayenne pepper (optional) Put dressing ingredients in a covered glass container and shake well.
Did you make our recipe "Mexican Summer Salad with Lime Dressing"? Let us know your thoughts! Leave us a comment and/or rate this recipe at https://chrysalisherbs.com/recipes/mexican-summer-salad-with-lime-dressing/. Chrysalis Herbs, Recipe, All rights reserved.