Cilantro Lime Ensalada Recipe

Wash and dry the romaine, red cabbage, cucumber, bell peppers, cherry tomatoes, and radishes. Chop the romaine into bite-size pieces, thinly slice the cabbage and radishes, halve the cherry tomatoes, slice the cucumber into half moons, dice the avocado and bell peppers. Place all prepared vegetables except avocado and cotija in a large bowl and toss gently to combine.

Hold the diced avocado and cotija cheese aside to add just before serving so they stay creamy and avoid wilting the greens.

Cook the rice

Rinse 1 cup long-grain white rice under cold water until water runs clear. In a small pot bring 2 cups water and 1 tsp salt to a boil. Add rice, stir once, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork, stir in 1 tbsp butter (or oil), 1 tbsp finely chopped cilantro and 1 tsp lime zest. Keep warm.

Grill the corn

If using corn on the cob: preheat a grill or grill pan to medium-high. Brush corn with a little olive oil and season with a pinch of salt and pepper. Grill 10–12 minutes, turning occasionally, until charred in spots. Let cool slightly, then cut kernels from the cob. If using frozen corn, sauté 1–2 tbsp oil in a skillet over medium-high heat, add corn and cook 5–7 minutes until lightly charred. Add corn to warm rice and fold to combine (reserve about 1/4 cup corn for topping).

In a blender or food processor combine 1 cup packed cilantro, 3 tbsp fresh lime juice, 6 tbsp olive oil, 1 tsp honey, 1 minced garlic clove, 1 tsp ground cumin, 3/4 tsp salt and 1/2 tsp black pepper. Blend until smooth. If the vinaigrette is too thick, thin with up to 2 tbsp water, one tablespoon at a time, to reach a pourable consistency. Taste and adjust salt or lime as needed.

Reserve about 2–3 tbsp vinaigrette per serving for dressing the salad; keep extra refrigerated for up to 3 days.

Steak: Season 7 oz skirt or flank steak with 1/2 tsp salt and 1/4 tsp black pepper. Grill or sear over high heat 3–4 minutes per side for medium-rare (adjust for thickness). Let rest 5 minutes, then slice thinly against the grain.

Chicken: Season 4 oz chicken breast with 1/2 tsp salt and 1/4 tsp pepper. Grill or sear until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Rest 5 minutes and slice.

Salmon: Season 5 oz salmon with salt and pepper. Sear skin-side down in a hot oiled skillet 4–5 minutes, then flip and cook 1–3 more minutes until desired doneness. Rest 3 minutes and flake or slice.

Tofu: Press 4 oz extra-firm tofu to remove excess water, slice or cube, toss with 1/2 tsp salt and 1/2 tbsp oil, then pan-fry or grill 3–4 minutes per side until golden. Optionally finish with a squeeze of lime.

Assemble the salad: spread the chopped romaine mixture across plates or a large serving bowl. Spoon warm cilantro rice with grilled corn over the greens in the center or distributed in a band across the salad.

Top with reserved corn kernels, halved cherry tomatoes, sliced radish, diced avocado, and diced bell peppers. Sprinkle toasted pepitas and crumbled cotija cheese over the top.

Drizzle the cilantro lime vinaigrette over the salad (about 2–3 tbsp per serving) just before serving. Toss gently if serving family-style or leave layered for individual presentation.

If adding protein, arrange the sliced steak, chicken, salmon, or tofu on top or alongside. Garnish with lime wedges and an extra sprinkle of cilantro and cotija if desired. Serve immediately.