Description
This light and bright Tex-Mex Side Salad is meant to be made in advance for whenever you need a quick salad with dinner. The spicy pepitas and vinaigrette call for similar ingredients. For efficiency sake, prepare in the same sitting. Just add lettuce (and whatever else is lying around in the fridge).
Ingredients
Spicy Toasted Pepitas:
- 1/2 c. raw pepita seeds
- 1 tsp. olive oil
- drizzle or squeeze of honey (optional)
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- heaping 1/8 tsp. kosher salt
- dash of cayenne for heat (optional)
- zest of half a lime
- 1/2 tsp. lime juice
Tex-Mex Vinaigrette :
- 1 1/2 tbsp. lime juice
- 1 tbsp. white wine vinegar
- generous drizzle or squeeze of honey
- heaping 1/8 tsp. kosher salt
- 1/8 tsp. cumin
- 1/8 tsp. coriander
- 1/4 c. neutral tasting oil
Salad:
- Greens
- Cherry Tomatoes
- Radishes
- Sprinkle of cotija
Instructions
Make the pepitas. In a small skillet, toast the pepita seeds over medium heat until lightly golden, about 3-4 minutes. Turn off heat and add in the remaining pepita ingredients. Stir to coat for about 1 minute more. The leftover heat from the pan will continue toasting the seeds. Allow to cool before storing in an airtight container for 1+ month. (yield: 1/2 cup)
Make the vinaigrette. In a bowl, whisk together all the vinaigrette ingredients, except for the oil, until evenly combined. Slowly pour in the oil, whisking to emulsify (the vinegar and oil become one and turn a pale yellow). This can be made 3 weeks in advance and stored in a container in the fridge. Shake to re-emulsify before serving. (yield: 1/3 cup)
Prepare the side salad. Add greens to individual plates or a large communal bowl. Toss in additional toppings as desired, spicy pepitas, and the Tex-Mex vinaigrette to lightly coat. Serve.
- Prep Time: 15 minutes
