Summer Salad from Central Mexico Recipe

This is an example of a salad one may find in the restaurants of Mexico City; it celebrates traditional Mexican flavors with fresh ingredients. 

Summer is here, V&V Supremo; one of the nation’s oldest family-run Hispanic food business, wants to share some authentic recipes to celebrate ¡a la Mexicana!

Summer Salad from Central Mexico

Ingredients

FOR THE SALAD
16 Cherry tomatoes, washed, cut in half
1 Large avocado, diced medium
5 Oz. young salad greens
1 Large sweet onion (such as Vidalia) peeled, sliced in thin rings
8.8 oz. pkg. V&V SUPREMO® DEL CARIBE® Cheese diced
½ Cup of raw pumpkinseeds (without shells)

FOR THE DRESSING
½ Cup fresh lime juice
1 Cup extra virgin olive oil
1/2 Bunch cilantro, washed and chopped
1 Fresh serrano or jalapeno chile
1 Tsp. salt

Preparation

1. Toast pumpkinseeds in a dry skillet over medium heat until they start to pop and turn brown (about 5 minutes). Let cool.

2. Place all dressing ingredients in a blender and blend well.

3. Place tomatoes and avocado in a bowl with about 2 tablespoons of the dressing. Mix well.

4. Toss greens in a large bowl with enough dressing to lightly coat them.

Serving
Divide greens among 4 plates. Place ¼ of the tomato-avocado mixture in the center of each plate. Scatter ¼ of the V&V SUPREMO® DEL CARIBE® cheese and pumpkin seeds over each serving, and arrange 3 or 4 onion rings on top.

Variations, Tips, Shortcuts

Substitute V&V SUPREMO® QUESO FRESCO or QUESO *RANCHERITO® for the V&V SUPREMO® DEL CARIBE®

Use pre-toasted shelled pumpkinseeds

Dressing can be made ahead-it will keep for 1 week

Tomatoes and avocado can be dressed 2 hours before serving

Increase serving size and top with grilled chicken for an entrée

Yields 4 servings