As a personal chef, I LOVE creating new recipes. Especially recipes that I know are going to nourish my clients in a way that their bodies need. Salads are common on the lunch menu, but I always like to go outside the box. This recipe takes crunchy, creamy, sweet, and tangy to a whole new level. It’s a fiesta in your mouth.
Fresh-Mex Chopped Salad with Tangy Lime Vinaigrette
Prep time
Total time
Author: Lauren Venosta
Recipe type: Soups & Salads
Cuisine: Gluten-free, paleo, soy-free, dairy-free
Serves: 3
Ingredients
- 3 cups chopped romaine lettuce (about 1 head)
- 1 cup diced jicama
- 4 radishes, halved and sliced
- 1 orange bell pepper, diced
- ¼ cup cilantro leaves
- 1 avocado, cubed
- Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- Juice of 3 limes
- 1 garlic clove, minced
- 2 tsp. honey
- ½ tsp. onion powder
- ½ tsp. Himalayan pink salt
Instructions
- Whisk together all the dressing ingredients.
- Add all the salad vegetables to a large bowl and mix in your desired amount of dressing.
Notes
If you are making this salad in advance, package the dressing separately in a mason jar and add lime juice over the avocado to prevent browning.
With joy and health,
