Author Notes
I am getting more and more wary of turning on the oven in this scorching Colorado summer. My kitchen gets the full blast of the afternoon sun and that coincides exactly with when I start cooking my dinner. We don’t have AC in the house, so the kitchen becomes a cauldron pretty darn quickly. The simplest solution to this problem is making lots and lots of salads, and that is exactly what I have been doing! This recipe is bursting with fresh flavors and crunchy textures - to me it looks like a carnival on a plate! Hope you enjoy it! —Madhuja
Ingredients
- Chipotle lime dressing
-
3/4 cup
good quality mayonnaise
-
3
limes, juiced
-
1
orange, juiced
-
1/2 teaspoon
chipotle powder
-
1 teaspoon
dried Mexican oregano
-
1-2 teaspoons
agave nectar
-
several dashes
Mexican hot sauce (adjust to taste)
-
1/2 teaspoon
freshly ground black pepper
-
Salt, to taste
- Mexican Salad
-
2
red bell peppers. sliced thinly
-
2
carrots, shaved thinly (using a vegetable peeler)
-
1
green leaf lettuce, sliced thinly
-
2
ripe Hass avocados, sliced
-
2
ripe Ataulfo mangos, sliced
-
2 cups
fresh corn
-
2
Serrano peppers, seeded and diced finely
-
5
scallions, finely sliced (green parts only)
-
1 bunch
cilantro, chopped
-
1 cup
lightly toasted, chopped walnuts
Directions
-
In a big bowl, mix all the ingredients for the salad. Set aside.
-
In a smaller bowl, mix together the ingredients for the dressing. Whisk until smooth.
-
Add the dressing to the salad as and when you need it. If you mix everything together all at once, it will get soggy very quickly. Enjoy!
See what other Food52ers are saying.