Cinco de Mayo Fiesta Salad with Creamy Chili Lime Dressing

Written by Eydie Desser

I was inspired to make this Mexican fiesta salad/hors d’oeuvre after attending the Food Revolution Summit, this year.  One of the best goals for eating we can have is to try to count the number of plants in each dish.  Here we have over nine.  This means we are getting tons of nutrition in every bite!


For the Salad:

  • 1 head, hearts of Romaine lettuce, thinly sliced (about 1-½ cups)
  • ¾ cup seeded and diced ripe tomatoes (2 large or several plum tomatoes)
  • ½ cup diced red bell pepper  (1/4 “ dice)
  • ½ cup diced orange bell pepper (¼” dice)
  • ½ cup diced yellow bell pepper (¼” dice)
  • ½ cup diced English cucumber with skin (¼” dice)
  • ½ cup very thinly sliced red cabbage
  • ¼  cup thinly sliced scallions, white and light green parts  (about 3)

For the Dressing:

  • 1 small ripe avocado, pitted, skinned and sliced
  • ¼ cup cilantro leaves, chopped
  • ½ Persian cucumber, sliced
  • 1 Shallot finely chopped
  • 1 Garlic clove, chopped
  • 1 Lime, zest and juice, or more to taste
  • 1 tsp. Chipotle powder
  • 1 tsp. Cumin powder
  • 1 tsp. Paprika
  • ¼ tsp. Freshly ground black pepper
  • 1 TB White wine vinegar

For Hors d’Oeuvres:

  • Mary’s Original or Black Pepper crackers, or Endive leaves


Make the Salad:

1- Place all of the chopped vegetables into a large bowl.

For the Dressing:

1- In a small food processor blend all of the dressing ingredients until smooth.

Pour just enough dressing on the salad to moisten, toss and serve, or place a spoonful of the salad on a Mary’s cracker, or surround salad with endive, and use as a “boat” for the salad, and serve.

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