BAJA SALAD RECIPES

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BAJA SALAD RECIPE - DELISH.COM



Baja Salad Recipe - Delish.com image

This fresh, flavorful salad is a taste of spring.

Provided by DELISH.COM

Categories     dinner    lunch    side dish    soup

Total Time 30 minutes

Prep Time 0S

Cook Time 0S

Yield 6

Number Of Ingredients 15

1/4 c. packed fresh cilantro leaves
1 clove garlic
2 tbsp. fresh lime juice
2 tbsp. liquid from Pickled Red Onions
1/4 c. olive oil
3 c. coarsely torn romaine lettuce hearts (from 1 head)
1 1/2 c. green cabbage, very thinly sliced
4 radishes, cut into matchstick-size strips
1 carrot, cut into matchstick-size strips
1 c. cherry tomatoes, halved
Pickled Red Onions
2 small avocados, cut into large chunks
1/2 c. coarsely crumbled Cotija cheese or feta cheese
3 tbsp. toasted shelled pumpkin seeds (pepitas)
1 1/2 c. tortilla chips, coarsely crumbled

Steps:

  • Make the dressing: In small food processor, process cilantro, garlic, lime juice, and pickled-onion liquid until garlic is minced and cilantro is finely chopped. With machine running, slowly pour in oil until dressing is well blended. Season with kosher salt. Dressing can be made up to 1 day ahead; cover and refrigerate. Make the salad: Just before serving in lg. wide bowl or on platter, gently toss romaine, cabbage, radishes, carrot and tomatoes with enough dressing to coat. Season with salt. Drain pickled onions and scatter over salad. Top with diced avocados, Cotija cheese, pumpkin seeds, and crumbled tortilla chips. Serve immediately.

BAJA SALAD RECIPE - GOOD HOUSEKEEPING



Baja Salad Recipe - Good Housekeeping image

A taste of Spring!

Provided by The Good Housekeeping Test Kitchen

Categories     dinner    lunch    side dish    soup

Total Time 30 minutes

Prep Time 0S

Cook Time 0S

Yield 6

Number Of Ingredients 15

1/4 c. packed fresh cilantro leaves
1 clove garlic
2 tbsp. fresh lime juice
2 tbsp. liquid from Pickled Red Onions
1/4 c. olive oil
3 c. coarsely torn romaine lettuce hearts (from 1 head)
1 1/2 c. green cabbage, very thinly sliced
4 radishes, cut into matchstick-size strips
1 carrot, cut into matchstick-size strips
1 c. cherry tomatoes, halved
Pickled Red Onions
2 small avocados, cut into large chunks
1/2 c. coarsely crumbled Cotija cheese or feta cheese
3 tbsp. toasted shelled pumpkin seeds (pepitas)
1 1/2 c. tortilla chips, coarsely crumbled

Steps:

  • Make Dressing: In small food processor, process cilantro, garlic, lime juice, and pickled-onion liquid until garlic is minced and cilantro is finely chopped. With machine running, slowly pour in oil until dressing is well blended. Season with kosher salt. Dressing can be made up to 1 day ahead; cover and refrigerate. Make Salad: Just before serving in a large wide bowl or on platter, gently toss romaine, cabbage, radishes, carrot, and tomatoes with enough dressing to coat. Season with salt. Drain pickled onions and scatter over salad. Top with diced avocados, Cotija cheese, pumpkin seeds, and crumbled tortilla chips. Serve immediately.

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