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Boda Salad Bowl Recipe

Name: Boda | Authentic Mexican Restaurants Boda Salad Bowl Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups Romaine lettuce, chopped; 1 cup Fresh corn kernels (from about 2 ears) or frozen, thawed; 1 cup Green beans, trimmed and blanched; 1 cup Carrots, julienned or shredded; 1 cup Zucchini, thinly sliced or ribboned; 1 cup Fresh cilantro leaves, packed; 1 whole Fresh jalapeño, stemmed and seeded for milder heat (reserve seeds to taste); 1 clove Garlic cloves; 3 tbsp Lime juice (about 2 limes); 1 tbsp White wine vinegar or apple cider vinegar; 1 cup Extra-virgin olive oil; 1 tsp Honey or agave syrup; 0.5 tsp Ground cumin; 1 tsp Kosher salt; 0.25 tsp Black pepper; 0.25 cup Crumbled cotija or feta cheese; 2 tbsp Toasted pepitas (pumpkin seeds); 1 whole Sliced avocado

Inspired by Boda | Authentic Mexican Restaurant

Time30m

Serves4

Lettuce, Corn, Green Beans, Carrots, Zucchini, Salsa de Novia (cilantro/jalapeno vinaigrette).

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Ingredients

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Greens & Vegetables

6 cups Romaine lettuce, chopped

1 cup Fresh corn kernels (from about 2 ears) or frozen, thawed

1 cup Green beans, trimmed and blanched

1 cup Carrots, julienned or shredded

1 cup Zucchini, thinly sliced or ribboned

Salsa de Novia (Cilantro–Jalapeño Vinaigrette)

1 cup Fresh cilantro leaves, packed

1 whole Fresh jalapeño, stemmed and seeded for milder heat (reserve seeds to taste)

1 clove Garlic cloves

3 tbsp Lime juice (about 2 limes)

1 tbsp White wine vinegar or apple cider vinegar

1 cup Extra-virgin olive oil

1 tsp Honey or agave syrup

1/2 tsp Ground cumin

1 tsp Kosher salt

1/4 tsp black pepper

Optional Garnishes & Add-ins

1/4 cup Crumbled cotija or feta cheese

2 tbsp Toasted pepitas (pumpkin seeds)

1 whole Sliced avocado

Method

Greens & Vegetables

Prepare lettuce

Wash and spin-dry the romaine lettuce. Chop into bite-sized pieces and place in a large mixing bowl; keep chilled while preparing other vegetables.

Cook and cool corn

If using fresh corn: bring a pot of salted water to a boil, add the ears of corn and cook 3 minutes. Remove, let cool slightly, then cut kernels from the cob. If using frozen corn, thaw and drain. Pat kernels dry with a towel.

Blanch green beans

Trim ends from the green beans. Bring a pot of salted water to a boil, add the beans and cook 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

Prepare carrots and zucchini

Peel or scrub carrots and julienne or shred to about 1 cup. Thinly slice the zucchini into ribbons (use a vegetable peeler or mandoline) or cut into half-moons. If zucchini is watery, lightly salt and rest on paper towel for 5 minutes, then pat dry.

Combine the prepared corn, green beans, carrots and zucchini with the chopped romaine in the large bowl and toss gently to distribute evenly. Keep chilled until ready to dress and serve.

Salsa de Novia (Cilantro–Jalapeño Vinaigrette)

Blend the dressing

In a blender or food processor add cilantro leaves, jalapeño (start with half if you want milder heat), garlic clove, lime juice, vinegar, honey, cumin, salt and pepper. Pulse to combine.

With the motor running, slowly stream in the olive oil until the dressing emulsifies and reaches a smooth, pourable consistency. Taste and adjust seasoning, adding more salt, lime juice, or a pinch of sugar/honey if desired. If dressing is too thick, thin with 1–2 tablespoons water.

Adjust spiciness & rest

If you prefer more heat, blend in reserved jalapeño seeds or a bit more jalapeño. Let the dressing rest 10 minutes to allow flavors to meld; refrigerate if not using immediately. Shake or whisk before using.

Assemble & Serve

Just before serving, drizzle about 3–4 tablespoons (adjust to taste) of the Salsa de Novia over the salad bowl and toss gently to coat all components. Start with less dressing and add more as needed to avoid overdressing.

Taste and finish with optional garnishes: sprinkle crumbled cotija or feta, toasted pepitas, and top with sliced avocado. Serve immediately.

Leftover dressing: store in an airtight container in the refrigerator for up to 5 days; stir or shake before using.