Aztlan Salad Recipe

Chop herbs and aromatics

Finely chop the parsley, cilantro and oregano (if using fresh). Mince the garlic. Place all chopped herbs and garlic in a medium bowl.

Add the red wine vinegar, lime juice, ground cumin, red pepper flakes, honey (if using), salt and pepper to the bowl with the herbs and garlic.

Whisk in the extra-virgin olive oil gradually until the dressing is emulsified and well combined. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or a touch more honey or lime juice to balance acidity. Let the dressing sit at room temperature for 10–15 minutes to allow flavors to meld.

Prepare produce: Wash and spin-dry the romaine mix. Core and seed the tomato, then dice into medium pieces. Thinly slice the red onion into half-moons. Peel, pit and dice the avocado. Crumble the queso fresco if not pre-crumbled.

Combine the salad components: In a large mixing bowl, add the chopped romaine mix, diced tomato, and sliced red onion. Gently toss to combine.

Dress the salad: Pour about half of the chimichurri vinaigrette over the salad (reserve the rest to serve on the side). Gently toss the salad to coat leaves and vegetables evenly. Add more dressing to taste, taking care not to overdress — you want the salad lightly coated.

Add avocado and cheese: Gently fold in the diced avocado to avoid mashing. Sprinkle the crumbled queso fresco over the top and scatter the 1/4 cup chopped cilantro for fresh color and flavor.

Finish and serve: Squeeze the juice of 1 lime over the salad, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and give one final gentle toss. Serve immediately with any leftover chimichurri vinaigrette on the side.