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
Chipotle lime dressing
good quality mayonnaise
dried Mexican oregano
Mexican hot sauce (adjust to taste)
freshly ground black pepper
Salt, to taste
red bell peppers. sliced thinly
carrots, shaved thinly (using a vegetable peeler)
green leaf lettuce, sliced thinly
ripe Hass avocados, sliced
ripe Ataulfo mangos, sliced
Serrano peppers, seeded and diced finely
scallions, finely sliced (green parts only)
lightly toasted, chopped walnuts
In This Recipe
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!