House Salad Recipe

Prep vegetables and quinoa

Rinse spring mix and spin or pat dry. Halve the tomatoes. Thinly shred the cabbage, julienne or shred the carrots, and thinly slice the red onion. If quinoa is not yet cooked, cook 1/3 cup dry quinoa to yield about 3/4 cup cooked (see note) and cool to room temperature.

Arrange the spring mix in a large serving bowl or divide among 2-3 individual salad bowls (serves 2-3). Distribute shredded cabbage, carrots, sliced red onion, halved tomatoes and cooked quinoa evenly over the greens.

Place avocado slices and halved hard-boiled eggs on top and sprinkle with crumbled queso fresco and tortilla strips. Season lightly with salt and pepper to taste if desired.

Make pear/balsamic reduction

In a small saucepan, combine 1/2 cup pear or white balsamic vinegar, 1 tablespoon sugar and 2 teaspoons water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer until the liquid thickens and reduces to about 3-4 tablespoons (about 6-8 minutes). Remove from heat and let cool to room temperature. The reduction will thicken more as it cools.

Make dressing

In a small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 teaspoon minced chipotle pepper, 1 teaspoon adobo sauce, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add 1-2 tablespoons water to thin to a pourable consistency and adjust seasoning. Taste and add more adobo or lime as desired for heat and brightness.

Chill the dressing briefly (10 minutes) if making ahead to let flavors meld.

Grilled chicken

If using grilled chicken: season two 4-oz chicken breasts lightly with salt, pepper and a drizzle of olive oil. Grill or sear over medium-high heat until internal temperature reaches 165°F (74°C), about 6-8 minutes per side depending on thickness. Let rest 5 minutes, then slice thinly and place on top of the salad.

Seared salmon

If using salmon: season two 4-oz fillets with salt and pepper. Sear skin-side down in a hot oiled skillet 3-4 minutes, then flip and cook 2-4 more minutes until desired doneness. Flake and scatter over the salad.

Grilled shrimp

If using shrimp: toss peeled shrimp with a pinch of salt, pepper and a little oil. Grill or sauté 2-3 minutes per side until opaque. Arrange over salad.

Tofu or black beans (vegetarian)

If using tofu: press and crumble or cube 8 oz firm tofu, season and pan-fry until golden. If using black beans: drain and warm 8 oz (about 1 cup) canned beans with a pinch of cumin and salt. Add to salad.

Just before serving, drizzle chipotle dressing over the assembled salad to your taste (about 2-4 tablespoons per serving). Spoon small ribbons or dots of the pear/balsamic reduction across the salad for sweet-tart contrast (about 1 tablespoon per serving).

Add chosen protein on top, finish with a light drizzle of olive oil if desired, and adjust seasoning with salt and pepper. Toss gently if serving family-style or leave arranged for plated presentation.

Serve immediately so tortilla strips stay crisp and avocado remains fresh.