Easy Savory Lunch Salad with Mexican Tomatillo Dressing
40 Minutes Prep
50 Minutes Total
8 Servings
210 Calories per Serving
Ingredient List
Tomatillo Dressing
- 2 small tomatillos (about 1/4 lb), husks removed
- 1/4 small white onion, cut into wedges
- 1 small jalapeño chile, halved, seeds removed
- 1/2 cup Mexican crema or sour cream
- 1 cup fresh cilantro, chopped
- 2 teaspoons from 1 jar Mezco™ Savory & Zesty Spice Blend
- 1 teaspoon lime juice
- 1/8 teaspoon salt
Salad
- 2 hearts romaine lettuce, cut into bite-size pieces (about 10 cups)
- 1 package (12 oz) frozen whole kernel sweet corn, cooked, cooled
- 1 small jicama, peeled, cut into 1/2-inch cubes (1/2 lb)
- 1 medium ripe avocado, cut into 1-inch pieces
- 1/4 cup toasted pepitas
- 1/2 cup crumbled queso fresco cheese (4 oz)
Preparation
- Set oven control to broil. Move rack about 6 inches from heat. Place tomatillos, onion and jalapeño chile on ungreased small baking sheet with sides. Broil with tops 6 inches from heat 5 to 8 minutes, stirring and turning frequently, until tomatillos soften and are slightly charred. Remove from oven; place jalapeño chile in small bowl. Cover with plastic wrap to steam, about 10 minutes. Scrape charred skin from jalapeño chile.
- Place tomatillos, onion and jalapeño chile in food processor with crema, cilantro, spice blend, lime juice and salt. Cover; puree 30 to 60 seconds or until smooth. Refrigerate until ready to serve.
- To serve salad, place lettuce in large serving bowl. Top with corn, jicama, avocado, pepitas and cheese. Serve salad with dressing on the side.
Tips
- If your avocados are too hard and unripe, let them stand at room temperature for a few days to ripen. Speed ripening by placing the avocados in a paper bag.
- Jicama is a root vegetable with crunchy texture much like a radish, but the flavor is sweet and nutty. The brown skin of a jicama comes off easily with a vegetable peeler.
- Look for jicama in the refrigerated produce section of your local grocery store. Can’t find jicama? Sliced radishes are a great crunchy alternative.
- Make it a heartier meal! Top the salad with grilled shrimp, steak or chicken.
- The dressing can be made up to 2 days ahead of time and refrigerated.
Nutrition Information
Nutrition Information (Amount per serving)
Cholesterol 15mg 6%, Total Carbohydrate 19g 6%, Vitamin A 110%, Vitamin C 15%, Calcium 15%, Iron 8%, Vitamin D 4%, Vitamin E 4%, Thiamin 6%, Riboflavin 8%, Niacin 8%, Vitamin B6 10%, Folic Acid 30%, Vitamin B12 4%, Pantothenic Acid 6%, Phosphorus 15%, Magnesium 15%, Zinc 8%, Selenium 6%, Copper 8%, Manganese 20%
Nutrition Other (Amount per serving)
Calories 210, Calories from Fat 100, Total Fat 11g, Saturated Fat 4 1/2g, Trans Fat 0g, Monounsaturated Fat 3g, Polyunsaturated Fat 1 1/2g, Sodium 210mg, Potassium 480mg, Dietary Fiber 6g, Soluble Fiber 2g, Insoluble Fiber 4g, Sugars 4g, Protein 6g, Beta-Carotene 210%, Omega-3 0g, Carbohydrate Choice 1, Starch 0, Fruit 0, Other Carbohydrate 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 1/2, Vegetable 1 1/2, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1 1/2, Fruits 0c, Vegetables 1 1/2c, Grains 0oz-eq, Meat & Beans 0oz-eq, Dairy 1/2c, Fats & Oils 0tsp
