Recipe: Mexican Chopped

SERVES  6
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :

Dressing: 
3 Tablespoons freshly squeezed orange juice
3 Tablespoons raw unpasteurized apple cider vinegar
¾ teaspoon ground cumin
1 ¼ teaspoons fine grain sea salt + additional to taste a few grinds of black pepper
1 Tablespoon raw honey ½ cup unrefined, cold-pressed extra-virgin olive oil
1 head butter or romaine lettuce, chopped, about 8 cups
2 cups chopped red cabbage
1½ cups or 1 15-ounce can cooked pinto beans, drained and rinsed
2 cups diced cucumbers (I like Persian), unpeeled, large seeds scooped out
1 pint cherry tomatoes, halved
3 small avocados or 2 large, pitted, peeled and cubed
½ cup pepitas – toasted in a dry skillet and drizzled with ½ teaspoon olive oil and a sprinkle of sea salt

: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :

1. Make the dressing: whisk first five ingredients in a small bowl. Add olive oil and whisk completely until emulsified. Season with additional salt and pepper to taste.

2. Combine lettuce and cabbage in a large bowl. Add pinto beans, cucumber and cherry tomatoes. Toss with enough dressing to coat lightly. Drizzle a little dressing on avocados and gently mix into the salad. Sprinkle pepitas on top. If you have additional dressing, save in the refrigerator for another time.

Notes: if you cut back on the oil by about 2-3 Tablespoons, the dressing makes a great marinade for grilled chicken or shrimp. Both would be nice on top of the salad, although there is adequate protein from the beans and pepitas.