Cilantro Lime Salad | The Fauxmartha

If I had to choose one cuisine to eat for the rest of my life, minus breakfast, I’d choose Mexican food. Though, my version might fall closer to Tex-Mex (Mexican food Texas style). By the way, have I ever told you about how we do one massive grocery trip every 3-4 weeks?

Cilantro Lime Salad | The Fauxmartha

I didn’t think so. We do one massive grocery trip every 3-4 weeks and stock up at Trader Joe’s and Costco. We fill in with the co-op and over-priced market down the street. In the summer, we fill with the farmer’s market. This helps to lower our grocery bill and eat through our fridge and produce tower without much waste. Also, I hate grocery shopping.

Cilantro Lime Salad | The Fauxmartha

You’re probably thinking, they must meal plan to shop this way. We don’t because I’m extremely unorganized. Gosh, I could do a whole post on how we shop, but I’ll leave that for another day. I tell you all of this because the way we shop lends itself to making and eating a lot of Mexican food. Every trip, we buy peppers, onions, avocados, black beans, and tortillas in bulk. The fridge keeps these guys cozy and fresh.

Cilantro Lime Salad | The Fauxmartha

So when it comes dinnertime and I ask Kev if he wants Mexican food or Mexican food, he usually says Mexican food. And as soon as the temps heat up outside, this salad becomes a staple once again.

Cilantro Lime Salad | The Fauxmartha

It wasn’t until a couple weeks ago that I started adding the Cilantro Lime Dressing, which was birthed out of the need for a side salad to go with all of our Tex-Mex meals. (In the past, salsa stood in as the dressing.) I hesitated posting this recipe with the recent news of the lime shortage + inflation. It only requires 2 limes, but if you’re in need of a substitution, try these.

Cilantro Lime Salad | The Fauxmartha

This salad is fresh, zesty, and filling. Charred peppers and onions, guacamole, toasted tortilla strips—you might want seconds, which is OK because it’s a salad. I really think you should add it to your Cinco de Mayo line-up. If you need other ideas, I have a couple too.

Cilantro Lime Salad | The Fauxmartha

Cilantro Lime Salad

Yield: 4 servings

Cilantro Lime Salad

This salad is fresh, zesty, and filling. Charred peppers and onions, guacamole, toasted tortilla strips—you might want seconds, which is OK because it's a salad.

Ingredients

Dressing
1/2 c. olive oil
1/4 c. cilantro leaves, lightly packed
3 tbsp. lime juice (about 2 limes)
1 clove garlic
1 1/2 tsp. agave nectar
pinch of kosher salt
Salad
1-2 tbsp. olive oil
1 red pepper, sliced
1/2 sweet onion, sliced
3 corn tortillas, cut into strips
a couple large handfuls of lettuce
1 can black beans, drained and rinsed
guacamole, prepared
Mexican cheese of choice, optional

Instructions

  1. Make dressing. In a blender or food processor, add ingredients and blend until incorporated, about 30 seconds. Store covered in fridge. Can be made ahead of time.
  2. Make salad. In a skillet, heat oil over medium-high heat. Once hot, add in peppers and onions and saute for about 5 minutes or until lightly charred. Salt to taste. Remove from heat.
  3. In the same skillet, toast tortillas until browned on both sides.
  4. Add lettuce to plates. Top with peppers and onions, tortilla strips, black beans, guacamole, and cheese.
  5. Top with dressing and serve.

Notes

• Need to get the most juice out of your limes, try this tip.

• If you're short on time, skip the prepared guac and do sliced avocado instead. Crush tortilla or pita chips instead of toasting corn tortillas.

• Our favorite corn tortillas are from Trader Joe's. They are a mix of corn and wheat.

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