Mitla Salad Recipe

Wash and dry greens

Rinse the romaine and baby spinach thoroughly under cold water. Spin or pat dry with a clean kitchen towel or paper towels until no excess moisture remains. Chop or tear the romaine into bite-sized pieces and place in a large mixing bowl. Add the baby spinach and shredded red cabbage.

Prep vegetables

Core, seed and dice the tomatoes into roughly 1/2-inch pieces. Peel, seed and dice the cucumber into similar size. Thinly slice the red onion and radishes. Dice the avocado last and keep the pieces slightly larger so they remain distinct in the salad. Add all prepared vegetables to the bowl with the greens.

If using canned chickpeas or black beans, drain and rinse them well. Pat dry with a towel to remove excess moisture. Add the beans to the salad bowl. Crumble the queso fresco or feta and sprinkle over the salad. Toast the pepitas in a dry skillet over medium heat, stirring constantly, for 2–3 minutes until fragrant and lightly browned; let cool, then sprinkle on top.

Combine dressing ingredients

In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lime juice, white wine vinegar, honey (or agave), ground cumin, smoked paprika, minced garlic, salt, and black pepper until emulsified. Taste and adjust seasoning — add a little more lime for brightness or a pinch more honey if you prefer sweeter.

If using a jar, secure the lid and shake vigorously for 15–20 seconds to fully combine and slightly thicken the dressing.

Pour about two-thirds of the dressing over the salad ingredients in the large bowl. Gently toss with two large spoons or salad hands so the dressing coats the greens and vegetables evenly without mashing the avocado. Add more dressing to taste (reserve leftover dressing for serving).

Top with toasted pepitas and chopped cilantro. Arrange lime wedges on the side for guests to squeeze over their portion.

Divide the salad among 4 plates or bowls. Sprinkle a final pinch of salt and pepper over each serving if desired. Serve immediately so the greens stay crisp and the avocado remains fresh.