In Oregon today, families with school-aged children were rolling back into their schedules and routines after a week-long Spring Break. Our family enjoyed the week in Sayulita, Mexico with some favorite friends. Our days were filled with sunshine and seashore, wandering dusty paths and peaking into Mexican shops. Our routine was a lazy one and consisted of rotating between swimming venues and eating establishments. It was a lovely life. I have to admit that getting back into our regular routine has been difficult at best. I am beginning to understand the stories about Americans (especially Pacific Northwesterners) who pack up their belongings and start a new life in this tiny beach-town. Ah, but at least I have my memories. Bon Appetit
Mexican Green Salad with Lime Vinaigrette
This salad makes a fabulous accompaniment to anything with a Mexican flair. My personal favorites are fish tacos and tamales. The tart and spicy flavors of the dressing pair well with the simple vegetables. This bright salad is a welcome taste during those waning days of winter. However, March is not the time for tomatoes or avocado in my Pacific NW hometown… but come summer, I will enjoy this salad to its fullest.
Serves 4 as a side salad.
Dressing (adapted from Robin Miller):
3 tablespoons olive oil
Juice from 1 lime
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon ground cumin
1/8 teaspoon chili powder
salt and pepper to taste
6 cups romaine lettuce, sliced into 1/4-inch strips, washed and spun dry
4 green onions, sliced thin
1 carrot, peeled and shredded
¼ cup pumpkin seeds
¼ cup cotija cheese, crumbled
1 avocado (when in season) sliced into thin wedges
1 large tomato (when in season) cut into small dice
In a small bowl whisk together olive oil, lime juice, mustard, garlic powder, cumin, salt and pepper.
Place lettuce, onion, carrot, pumpkin seeds and cheese in a large mixing bowl. Pour dressing over salad. Toss well to combine.
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