Latin chopped salad with hearts of palm, jicama, and avocado
Refreshing Latin chopped salad with hearts of palm (or palmito), jicama, avocado, orange slices, cucumber, radishes, red onions, salad greens.Topped with a creamy avocado cilantro dressing, crunchy chips, and crumbled queso fresco.
Servings 6 to 8
Ingredients
For the avocado cilantro lime dressing:
- 1 small avocado
- A large handful of cilantro leaves add more to taste
- ¼ cup lime juice from about 2 limes
- 6 tablespoons of olive oil
- 1 to 2 jalapeño or hot peppers seeds and veins removed (replace with diced green bell pepper for non-spicy variation)
- Salt to taste
For the Latin chopped salad:
- 8 ounces of salad greens: mixed lettuce arugula, spinach, etc
- 5 to 6 hearts of palm ~9 ounces, cut into small slices
- ½ small jicama peeled and cut into thin strips
- 1 large ripe but firm avocado peeled and diced
- 2 oranges peeled and cut into supreme style segments
- 3 to 4 radishes thinly sliced
- ½ cucumber thinly sliced
- ½ small red onion thinly sliced and rinsed with cold water
Salad garnishes:
- Tortilla chips whole or crumbled
- 2 ounces of crumbled queso fresco can substitute with feta cheese – optional
- Cilantro leaves
Instructions
Avocado cilantro dressing preparation:
- Place all the ingredients for the avocado cilantro dressing in a small food processor or blender and pulse/blend until the ingredients are well combined and you have a smooth sauce. Save refrigerated until ready to use.
For the Latin chopped salad:
- You can assemble the salad on large platter or in a salad bowl.
- For the platter option, arrange the salad greens as the first layer and then add each vegetable/fruit as if you were setting up a rainbow. For the bowl option, simply add the sliced veggies and fruits on top of the greens.
- Right before serving, drizzle the salad with the avocado cilantro dressing, add the chips, crumbled queso fresco, and cilantro leaves.
Nutrition
Serving: 1g