Mecca Azteca Salad

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Mecca Azteca Salad with Shrimp

Mecca Azteca Salad

Rating: 51

Servings: Serves 4

Calories per serving: low

Fat per serving: low

Ingredients

    Salad:
  • 1 cup shopped tomato
  • 1 cup chopped jicama
  • 1 cup chopped avocado
  • 1/2 cup chopped red onion
  • 2 Tbsp lemon juice
  • 1/2 tsp sea salt
  • 1 cup peeled & chopped cucumber
  • 2 cups mixed salad greens
  • 4 cups cooked quinoa, cooled
  • 1 cup Mango Lime Vinaigrette
  • Garnish:
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 4 Tbsp roasted pumpkin seeds
  • 4 Tbsp currant, raisins, or chopped dates
  • 4 slices fresh mango
  • 1 tsp chipotle powder or cayenne pepper(optional)
  • Mango Lime Vinaigrette - Makes 2 cups:
  • 1 cup chopped fresh or frozen mango
  • 1/2 cup safflower or sunflower oil
  • 1/4 cup maple syrup
  • 1/4 cup lime juice
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp grated fresh ginger

Instructions

  1. In a bowl, combine tomato, cucumber, jicama, avocado, and red onion. Toss with lemon juice and sea salt.
  2. Divide salad greens on four plates or bowls and top each with 1 cup of cooked quinoa.
  3. On each serving, drizzle quinoa with about 2 tablespoons of the Mango Lime Vinaigrette.
  4. On each serving, place one-quarter of the tomato mixture on top of the quinoa. Drizzle a bit more of the dressing on top of tomato mixture.
  5. Garnish each serving with cilantro leaves, pumpkin seeds, currants, fresh mango slice, and chipotle powder.
  6. Dressing Instructions:
  7. Place all ingredients in a blender and puree.

Notes

This is absolutely one of my favorite salads and it is certainly a crowd pleaser!

This recipe comes from the “Native Foods” cookbook.

When I use frozen mango, I sometimes put in in frozen, since blending defrosts it. Alternatively you may defrost the mango first.

I like either dates or currants for a garnish. If using dates, chop small.

http://www.kscopewellness.com/mecca-azteca-salad/

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