Salads Santo Recipe

Wash and thoroughly dry all salad greens and watercress. Tear romaine into 1–2 inch pieces. Place romaine, mixed baby greens and watercress into a large salad bowl and gently toss to combine.

Prepare the vegetables and fruit: halve the cherry tomatoes, thinly slice cucumber and radishes, dice the avocado and mango (or peach). To prevent avocado browning, toss diced avocado in 1 teaspoon lime juice and set aside.

Add the prepared tomatoes, cucumber, radishes and mango to the bowl with the greens. Gently fold to distribute evenly.

If using grilled chicken: season a 12 oz chicken breast with salt and pepper and grill over medium-high heat 5–7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then thinly slice across the grain. Alternatively, use pre-cooked rotisserie chicken shredded into bite-sized pieces.

Toast pepitas and sliced almonds in a small dry skillet over medium heat, stirring, until fragrant and lightly golden, 2–3 minutes. Remove from heat to cool. If using crispy fried shallots, warm briefly in the skillet for 30 seconds to re-crisp if needed.

Scatter the sliced grilled chicken (or vegetarian protein alternative) over the salad along with the toasted pepitas, toasted almonds and crispy shallots.

Crumble the queso fresco or feta and sprinkle evenly over the salad. Add chopped cilantro and mint chiffonade on top for a fresh herbal note.

Emulsify dressing

In a small bowl or jar, combine lime juice, orange juice, honey (or agave), Dijon mustard, apple cider vinegar, minced garlic, ground cumin, sea salt and black pepper. Whisk until combined. Slowly drizzle in the extra-virgin olive oil while whisking vigorously to create a smooth emulsified vinaigrette. Alternatively, add all ingredients to a jar, secure lid and shake vigorously until emulsified.

Taste and adjust seasoning: add more honey for sweetness, more lime for brightness, or a pinch more salt if needed.

Just before serving, pour 3–4 tablespoons of the dressing over the salad and gently toss to coat evenly. Reserve extra dressing at the table for guests to add more as desired.

Divide the salad among four plates or bowls. Garnish with a final sprinkle of toasted pepitas and sliced almonds, a few extra leaves of cilantro and a light crack of black pepper.

Serve immediately so the greens remain crisp. Leftover dressing will keep refrigerated in a sealed container for up to 5 days; store salad components separately to maintain texture.