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Mexican Chopped Salad

Recipe for Mexican Chopped Salad with Jicama, roasted chilies, tomato and pumpkin seed dressing -- a very refreshing salad that can be served with any meal.
Author: Pavani
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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Salad
Cuisine: Mexican
Servings: 4 serving

Ingredients

  • 1 Jicama Medium , peeled and diced
  • 2 Tomatoes seeds Medium , removed and diced
  • 1 Red Onion Small , diced
  • 2 Jalapeno Serrano Chilies or
  • 1 cup Cilantro Leaves, chopped
  • 3 tbsps Pumpkin seeds , roasted
  • ¼ cup Lime juice
  • 1 ~ 2 tsps Agave Nectar
  • 1 tsp Oregano Dried
  • ½ tsp Cumin Ground
  • To taste Salt

Instructions

  • On a dry skillet, roast jalapeno or serrano chili until the skin is blistered and is tender. Place them in a bowl and cover with a plate or plastic wrap. Remove the skin and seeds, chop and keep ready.
  • In a mixing bowl, combine jicama, tomatoes, onion, roasted chilies and cilantro.
  • Pulse the roasted pumpkin seeds in a coffee grinder into a gritty powder. Then in a bowl whisk the pumpkin seed powder with lemon juice, agave, dried oregano, ground cumin and salt.
  • Pour the dressing over the vegetables and toss well. Serve the salad immediately.

Notes

Lets check out what my fellow marathoners have cooked today for BM# 61.
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