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In summer salads are favorites. Celebrate with traditional Mexican flavors with our summer salad.


For The Salad
16 cherry tomatoes, washed, cut in half
1 large avocado, diced medium
5 oz. mixed salad greens
1 small red onion, sliced in thin rings
½ seedles cucumber, sliced in thin half moons
1 (8.8 oz.) pkg. Del Caribe Brand Queso Blanco Style Cheese From V&V SUPREMO®, diced
½ cup raw pumpkin seeds, without shells
For The Dressing
¼ cup fresh lime juice
½ cup extra virgin olive oil
¼ cup cilantro, chopped
½ jalapeño pepper
salt to taste


  1. Place a skillet over medium heat. Place the pumpkin seeds in skillet, and cook until they turn light brown, stirring often. Remove from skillet and let cool.

  2. Place all dressing ingredients in a blender and blend well.

  3. Place tomatoes, cucumbers, avocado and cheese in a bowl with about 4 Tbsp. of the dressing. Mix well.

  4. Toss greens in a large bowl with enough dressing to lightly coat them. (About 2 Tbsp.)

  5. Divide greens into 4 salad plates. Place ¼ of the tomato, avocado cheese mixture in center of greens. Add pumpkin seeds over salads, and garnish with onions.

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