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.
![](https://lettucebowandsay.com/wp-content/uploads/2022/05/Edited-April-30-2022-1-683x1024.jpg)
Mexican Salad + Spicy Mango Dressing
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!
May Seasonal Fruits + Veggies
used in this recipe:
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