Baja Salad
Looking at this colorful salad makes me want to dust off my surfboard and hit the Baja California coast. With succulent tomatoes, pickled red onions, crispy tortilla chips, and lime juice, it packs a zing and a crunch. Enjoy it as is; top with braised or grilled pork, beef, or chicken for a more substantial meal.
Ingredients
1/4 cup packed fresh cilantro leaves
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons liquid from the Pickled Red Onions
1/4 cup olive oil
Kosher salt
3 cups coarsely torn romaine lettuce heart (from 1 head)
1 1/2 cups shaved green cabbage
4 radishes, cut into matchstick-size strips
1 carrot, cut into matchstick-size strips
1 cup cherry tomatoes, halved
Kosher salt
Pickled Red Onions
2 small avocados, halved, pitted, peeled, and cut into large chunks (about 2 cups)
1/2 cup coarsely crumbled Cotija cheese or feta cheese
3 tablespoons toasted shelled pumpkin seeds (pepitas)
About 1 1/2 cups Homemade Tortilla Chips, coarsely crumbled
Directions
PREP TIME
MINS
COOKING TIME
Serves
Make-Ahead:
The dressing can be made up to 1 day ahead, covered, and refrigerated.
In a small food processor, process the cilantro, garlic, lime juice, and liquid from the pickled onions until the garlic is minced and the cilantro is finely chopped. With the machine running, slowly pour in the oil, processing until the dressing is well blended. Season with salt.
Just before serving, in a large wide bowl or on a platter, gently toss the romaine, cabbage, radishes, carrot, and tomatoes with enough dressing to coat. Season with salt. Drain the pickled onions and scatter them over the salad. Top with the diced avocados, Cotija, pumpkin seeds, and crumbled tortilla chips. Serve immediately.
