Mexican Chopped Salad Recipe with Spiced Pepitas and Honey-Chipotle Lime Dressing

Mexican Chopped Salad Recipe with Spiced Pepitas and Honey-Chipotle Lime Dressing

Our Mexican food fest continues.  This Mexican Chopped Salad will be the perfect light accompaniment to the Smoky Chipotle Nachos and other richer dishes we’ll be serving at my husband’s little birthday soirée this weekend.

With food, little details can make a big difference.   For example, I think ice-cream tastes better out of the carton than in a bowl.  Certain drinks are better with a straw, and there’s no arguing that rice that sticks to the sides of the pan really is better than the rest.  Finally, chopping your salad ingredients (all approximately the same size) makes for a very different salad.  Just ask my friend Billy.  He’s a chopped salad connoisseur.  Really! He says, “Everything should fit on the fork. A little bit of every ingredient at once — that’s the beauty of it.”  (Billy requests that all his salads be chopped at restaurants — even if they aren’t meant to be. I love it!)

Ingredients

  • 1/2 cup hulled, raw pepitas (pumpkin seeds)
  • 2 teaspoons olive oil
  • 1-1/2 teaspoons honey
  • 1 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne
  • 1/4 teaspoon sea salt
  • 1/3 cup fresh lime juice (about 3 limes)
  • 2 teaspoons finely minced chipotles in adobo sauce
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 cup extra virgin olive oil
  • 4 cups packed, roughly chopped arugula or mixed baby greens (or a combination of both)
  • 1/2 cup roughly chopped, cilantro leaves
  • 1-1/2 cups chopped jicama
  • 1-1/2 cups chopped tomato, seeds removed
  • 1-1/2 cups chopped, ripe avocado
  • 1 cup chopped roasted, peeled and seeded poblano chili peppers (about 2 medium-sized peppers -- learn how to roast them here)
  • 1/2 cup chopped red onion
  • 1/2 cup grated Manchego cheese
Read the whole recipe on Weekend Recipes