Mexican Salad + Spicy Mango Dressing

If you don’t have plans for Cinco de Mayo tomorrow…try this fiesta of a Mexican Salad. It’s…

#Lettucebowandsay “MEXcellent”

It’s been a MINUTE since I played with a Mexican inspired dish. But now that the May fruits and veggies are in season, it’s a buffet of possibility.

This salad pulls CINCO fresh fruits & veggies (no I didn’t plan that) into a dish that is flavorful with an adjustable spice.

The real showstopper is the spicy mango dressing. It’s creamy, full of spices with a mild kick of a fresh jalapeño.

Mexican Salad + Spicy Mango Dressing

Prep Time 10 minutes mins

Total Time 10 minutes mins

Equipment

• Blender/Food Processor

Ingredients

For the Spicy Mango Dressing:

• 1/2 – 3/4 Mango
• 1/2 Large Jalapeño (seeds removed)
• 1/4 Cup EVOO
• 2 Tbsp Red Wine Vinegar
• 2 Tbsp Lemon Juice
• 1 clove Garlic
• 1 tsp Chili Powder
• 1/2 tsp Cumin

For the Salad:

• Spring Mix
• Red Cabbage (thinly sliced)
• Black Beans (canned; rinsed & drained)
• Cherry Tomatoes (halved)
• Mango (cubed)
• Avocado (sliced)
• Cayanne Pepper

Instructions

For the Spicy Mango Dressing:

• Toss all ingredients in a blender or food processor. Blend at high speed until smooth!

For the Salad:

• Start with the greens and work you way down the list. Quantities vary depending on how many you are serving/how hungry you are!
• Top with the spicy mango dressing and a sprinkle of cayanne pepper if you can handle the heat!

Course: Salad

Cuisine: Mexican

Keyword: Plant-based, Vegan

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