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Mexicali Salad

Mexican.Chef's picture
Ingredients
  Vinegar oil salad dressing 2 Cup (32 tbs)
  Hearts of palm 1⁄2 Cup (8 tbs), sliced
  Pitted ripe olives 4 1⁄2 Ounce, halved crosswise
  Scallions 3 , chopped
  Cherry tomatoes 2 Dozen, halved
  Romaine lettuce head 1 Large
  Avocado 1 Large
  Garlic 2 Clove (10 gm), crushed
  Lime juice 1 Teaspoon
  Green chile 1 , chopped
  Salt 1⁄4 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Freshly ground black pepper To Taste
  Toasted sesame seeds 3 Tablespoon
  Tostadas 1 Cup (16 tbs)
Directions

1 The day before serving the salad, prepare the salad dressing and set aside.
2 Place the hearts of palm, two-thirds of the sliced olives, the chopped scallions and cherry tomatoes in a large jar or plastic container. Add enough salad dressing to cover, then shake ingredients together and refrigerate.
3 During the morning before planning to serve the salad, rinse the romaine and tear into medium-size pieces. Refrigerate until ready to use.
4 Prepare guacamole, using your favorite recipe or by combining the avocado, garlic, lime juice, green chile and salt. Thin with sour cream to the consistency of mayonnaise.
5 About 5 minutes before serving, sprinkle lettuce with freshly ground black pepper and toasted sesame seeds. Add the marinated vegetables and the marinade and toss together. Arrange salad in a large serving bowl.
6 Place the guacamole in the center of the salad. Encircle the guacamole with the rest of the black olives. Top the salad with the tostados and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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