Mexican Chopped Salad with Cornbread Croutons
By Dina Cheney
Prep Time
35 minutes
Number of Servings
Serves 4
Recipe Source
Meatless All Day by Dina Cheney ($19.95, The Taunton Press, 2014)
Ingredients
- 4 cups 1-inch cubes baked corn muffins or corn cakes
- 2 Tbsp extra-virgin olive oil
- 1⁄2 tsp ground cumin
- 1⁄2 tsp ancho chile powder
- 1 garlic clove
- 1⁄2 cup low-fat mayonnaise
- 1⁄2 cup fresh cilantro leaves
- Heaping packed 1⁄4 cup coarsely chopped fresh chives
- 1⁄4 cup plus 1 1⁄2 tsp fresh-squeezed, strained lime juice, divided
- 2 Tbsp vegetable oil
- 1 Tbsp honey
- 3⁄4 tsp seeded coarsely chopped jalapeño
- 1 tsp lime zest
- 1 1⁄2 tsp coarse salt, divided
- 5 grinds black pepper
- 4 cups coarsely chopped cored romaine heart leaves, washed and spun dry
- 1⁄2 lb sharp Cheddar or Monterey Jack, cubed
- 1 packed cup fresh, raw corn kernels
- 1 cup matchstick slices peeled jìcama
- 1 cup halved cherry or grape tomatoes
- 1⁄4 cup plus 2 Tbsp thinly sliced radishes
- 2 ripe avocados, pitted and sliced
Directions
- Heat oven to 400°. Place cornbread cubes onto a baking sheet with sides. In a small bowl, whisk oil with cumin and chile powder. Drizzle over cornbread and mix gently, but well, with your hands. Bake until golden brown and a bit crisp, 12 to 15 minutes.
- Meanwhile, add garlic to the bowl of a food processor, and process until finely chopped, about 8 seconds. Add mayonnaise, cilantro, chives, 3 tablespoons of the lime juice, the oil, honey, jalapeño, lime zest, 1⁄4 teaspoon of the salt, and the 5 grinds of pepper. Process until smooth, about 20 seconds (you should have about 3⁄4 cup).
- In a medium bowl, toss together lettuce with 1⁄4 teaspoon of the salt. Transfer to center of a large white platter (make a pile). Arrange cheese cubes in a clump next to lettuce. In same bowl, toss together corn with 1⁄8 teaspoon salt; transfer to platter in another pile. In same bowl, toss together jìcama with 1⁄4 teaspoon salt and 1 1⁄2 teaspoons lime juice; transfer to platter in another pile. In same bowl, toss together tomatoes with 1⁄4 teaspoon salt; transfer to platter in another clump. In same bowl, toss together radishes with 1⁄8 teaspoon salt and transfer to platter in another pile.
- Arrange avocado slices on platter in another pile. Drizzle remaining tablespoon of lime juice all over avocado slices, and sprinkle them evenly with 1⁄4 teaspoon salt. (See photo for help arranging the ingredients. You don’t want any piles that are the same color next to each other.)
- Serve at the table, with dressing alongside. Everyone should drizzle 2 to 3 tablespoons of dressing over their portion.
Nutrition Info
1,170 Calories, 30 g Protein, 128 mg Cholesterol, 110 g Carbohydrates, 11 g Total sugars (4 g Added sugars), 11 g Fiber, 71 g Total fat (19 g sat), 1,800 mg Sodium, ★★★★★ Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin E, Vitamin K, Calcium, Phosphorus, Folate, ★★★★ Vitamin B3 (niacin), ★★★ Vitamin B12, Vitamin C, Iron, Zinc, ★★ Magnesium, Potassium
Contributor
Dina Cheney
As a professional writer for 20-plus years, Dina Cheney's roots are in print. She's authored six books for publishers, including Simon & Schuster, DK, Weldon Owen, and The Taunton Press. In addition, she's written hundreds of articles and recipes for consumer and trade publications.
