Mojo Salad Recipe
Baby Greens, Lettuce, Shaved Cabbage, Avocado, Queso Fresco, Tomato, Pinto-Roasted Poblano & Corn Pico, Red Onion, Radish, Mojo Vinaigrette, Seasoned Tortilla Strips
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Ingredients
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Salad Base
Pico de Gallo
Mojo Vinaigrette
Tortilla Strips
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large mixing bowl, combine the baby greens, chopped lettuce, shaved cabbage, diced avocado, crumbled queso fresco, diced tomato, thinly sliced red onion, and thinly sliced radish.
Pico de Gallo Preparation
- 2
Make the Pico de Gallo
In a separate bowl, mix together the cooked pinto beans, chopped roasted poblano pepper, and cooked corn. Set aside.
Mojo Vinaigrette Preparation
- 3
Prepare the Mojo Vinaigrette
In a jar or a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, cumin, and season with salt and black pepper to taste. Shake or whisk until well combined.
Tortilla Strips Preparation
- 4
Fry the Tortilla Strips
Cut the corn tortillas into thin strips. Heat vegetable oil in a frying pan over medium heat. Fry the tortilla strips until golden brown and crispy. Remove from oil and drain on paper towels.
Assembly
- 5
Assemble the Salad
In the bowl with the salad base, add the pico de gallo. Drizzle the mojo vinaigrette over the top and gently toss to combine all ingredients. Top with crispy tortilla strips before serving.