ensalada azteca

There’s a vegan restaurant in my neighborhood that, along with this recipe, makes me believe I could live off vegan food, climb trees, climb mountains, etc. all the live long day. (I say this with the caveat that they have these awesome nachos, corn bread, a decent cheesecake as well).

This salad was the first thing I had there…and tried to recreate a few months later for one of my first dates with Abe many a years ago. My memory failed me as I ended up with a bowl of romaine, quinoa and honey mustard dressing. Fail.

Anyways, redemption came when I found this recipe on the Native Foods Blog here. It’s all kinds of crisp veggies, and the raisins and sunflowers add an unexpected flavor and texture to it; not to mention the subtle kick from the cayenne. Pow.

Altogether, I’m a fan. The ingredient list seems long, but you’ll have leftover dressing and a big, heaping, delicious, beautiful salad at the end of it.

 

For the Mango Lime Dressing:

Combine the following ingredients in a mixer and blend till smooth. Allow the dressing to sit before serving so the flavors can come together. *Note that the dressing comes out pretty thick, so you might have to use a spoon to drizzle it over your salad (vs. pouring it out of the blender or bottle).

1 cup of fresh (or frozen) mango

½ cup sunflower oil (I used canola; any neutral flavored oil will work)

¼ cup maple syrup

¼ cup fresh lime juice

1 Tablespoon rice vinegar

1 ½ teaspoon salt

1 ½ teaspoon fresh grated ginger

Tomato Mixture:

Combine the following ingredients in a medium bowl and toss to combine.

1 cup tomato, chopped

1 cup cucumber, peeled + chopped

1 cup jicama, chopped

1 cup avocado, chopped

½ cup red onion, minced

2 Tablespoon fresh lemon juice

½ teaspoon salt

Additional ingredients:

2 cups of mixed greens

1 cup quinoa, cooked according to instructions and cooled

Topping:

4 Tablespoons sunflower seeds

4 Tablespoons raisins or chopped dates

Slices of fresh mango

Cayenne pepper (optional)
 

To assemble Salad:

Divvy up the mix greens onto 4 plates. Top with equal amounts of quinoa, then drizzle with 2 Tablespoons of dressing.
Top with Tomato Mixture and drizzle with more dressing. Garnish with sunflower seeds, raisins, and fresh mango. Sprinkle with a dash of cayenne pepper if you don’t mind a kick. Serve and enjoy.