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Restaurants›Surf City›Tulum Salad Recipe

Tulum Salad Recipe

Inspired by Surf City

Time35m

Serves4

Fresh mixed greens, baby water cress, sliced avocado, grilled corn, black and kidney beans, baby cucumber, sliced red radish and spicy candied pecans tossed in a creamy cilantro poblano dressing.

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Ingredients

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Salad

4 cups mixed salad greens (spring mix or butter lettuce blend)

1 cup baby watercress

3 each baby cucumbers, halved lengthwise and sliced

4 each radishes, thinly sliced

1 each avocado, ripe, sliced

1 1/4 cups corn (fresh ears, grilled and kernels cut off) OR frozen thawed

1/2 cups black beans, drained and rinsed

1/2 cups kidney beans, drained and rinsed

Spicy Candied Pecans

3/4 cups pecan halves

2 tbs granulated sugar

1/2 tsp Smoked paprika

1/8 tsp Cayenne pepper

1/4 tsp fine salt

1 tsp water

Creamy Cilantro-Poblano Dressing

1 each poblano pepper

1 cup fresh cilantro leaves, packed

1/2 cup Greek yogurt or sour cream

2 tbs Mayonnaise

2 tbs lime juice (about 1 lime)

2 tbs olive oil

1 tsp honey or agave

1 each garlic clove, minced

1/2 tsp Ground cumin

3/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs water (to thin, if needed)

Optional garnish

1/4 cup crumbled queso fresco or feta

1 each extra lime wedges

Method

Spicy Candied Pecans

Toast and candy pecans

Line a small baking sheet with parchment. In a small nonstick skillet over medium heat, combine sugar, smoked paprika, cayenne, salt and water. Stir until sugar dissolves and mixture just begins to bubble. Add pecans and toss to coat. Continue cooking, stirring frequently, about 2–3 minutes, until the sugar syrup thickens and coats the pecans. Spread pecans on the prepared sheet in a single layer and let cool completely (they will crisp as they cool). Break into pieces and reserve.

Creamy Cilantro-Poblano Dressing

Roast poblano

Char the poblano directly over a gas burner or under a broiler, turning with tongs, until skin is blackened and blistered on all sides, about 6–8 minutes. Transfer to a bowl and cover tightly with plastic wrap or a plate; let steam 10 minutes. Peel off and discard loose skin, remove stem and seeds for milder heat (keep seeds if you want more heat).

Blend dressing

In a blender or food processor combine peeled poblano, cilantro, Greek yogurt, mayonnaise, lime juice, olive oil, honey, minced garlic, cumin, salt and black pepper. Purée until very smooth. If dressing is too thick, add up to 2 tablespoons water, a tablespoon at a time, to reach a creamy pourable consistency. Taste and adjust salt, lime or honey as needed. Refrigerate until ready to use (can be made a day ahead).

Salad Assembly

If using fresh corn: preheat a grill or grill pan to medium-high. Brush ears lightly with oil and grill until charred in spots, about 8–10 minutes, turning occasionally. Let cool slightly, then cut kernels off the cob. If using frozen or canned corn, warm lightly in a skillet for a minute and drain.

In a large salad bowl, combine mixed greens and baby watercress. Add sliced cucumbers, radishes, black beans and kidney beans. Gently fold in grilled corn kernels and sliced avocado just before dressing to prevent browning.

Drizzle 3 to 4 tablespoons of the creamy cilantro-poblano dressing over the salad (reserve extra dressing to serve). Toss gently but thoroughly to coat all ingredients. Taste and add more dressing, salt or lime juice as desired.

Top the tossed salad with the spicy candied pecans and, if using, sprinkle crumbled queso fresco. Serve immediately with extra lime wedges on the side.