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Level: Easy

Prep Time:

30 minutes

Region:

Central Mexico
V&V Products Used:
Queso Del Caribe® Queso Del Caribe® »

Summer Salad

This recipe is from
V&V Supremo®
Servings: 4

 

This is an example of a salad one may find in the restaurants of Mexico City; it celebrates traditional Mexican flavors with fresh ingredients.

 

Ingredients


For the salad:


16 cherry tomatoes, washed, cut in half

 

1 large avocado, diced medium

 

5 oz. young salad greens

 

1 large sweet onion (such as Vidalia) peeled, sliced in thin rings

 

8.8 oz. pkg. V&V SUPREMO® DEL CARIBE® Cheese diced

 

½ cup of raw pumpkinseeds (without shells)

 

 

For the dressing:


½ cup  fresh lime juice

 


1 cup  extra virgin olive oil


 

1/2 cup  cilantro, chopped

 

 

1 fresh serrano or jalapeno chile

 

salt to taste

 

Preparation

 

  1. Place a dry skillet or a griddle over medium heat. Place the pumpkinseeds on skillet until they start to pop and turn brown (about 5 minutes). Let them cool down.
  2. Place all dressing ingredients in a blender and blend well.
  3. Place tomatoes and avocado in a bowl with about 2 tablespoons of the dressing. Mix well.
  4. Toss greens in a large bowl with enough dressing to lightly coat them. Mix well.

 

 

SERVING: divide salad into 4 salad plates. Place ¼ of the tomato- avocado mixture in the center of each plate. Sprinkle cheese, pumpkin seeds, and onion rings on top.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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