Description
An exquisite Esquites Salad with Coconut Lime Dressing that is inspired by a tropical dish I ate poolside in Mexico, just fabulous!
Ingredients
For the Coconut-Lime Vinaigrette:
- ½ cup coconut oil
- 4 tablespoons diced ripe mango
- 2 tablespoons fresh cilantro leaves
- 4 tablespoons chopped chives
- Juice of 2 limes
- 4 tablespoons coconut aminos
- 2 cloves garlic, pressed
- Pinch of salt
For the salad:
- 2 cups corn, frozen if off-season
- 1 tablespoon olive oil
- Salt, for seasoning
- 2 cups jicama, ½-inch cubed*
- 2 cups cucumber, peeled and ½-inch cubed
- 2 avocados, cubed
- 9 oz romaine, chopped
- 2 handfuls baby spinach
- 4 ounces cotija cheese, freshly crumbled
- Freshly ground black pepper
Instructions
Make the vinaigrette.
- Blend the coconut oil and mango in a high-speed blender. Once combined, add the cilantro and chives and blend well. Add the lime juice, coconut aminos, garlic, and salt and continue to blend until smooth – this may take a minute. If the mixture is not blending well, add 1 tablespoon of water.
For the Esquite salad.
- Heat a nonstick pan over medium-high and add olive oil. Add the frozen corn and sautée until it starts to brown, for 6 to 8 minutes. Remove from heat and season with a sprinkle of salt.
- Assemble the salad. Add the romaine and spinach to a large bowl and salt the greens. Add the corn, jicama, cucumber, and avocado, then drizzle with the vinaigrette and toss. Sprinkle the cotija and freshly ground pepper and toss until incorporated. Serve and enjoy!!
Notes
This salad would pair exceptionally well with rotisserie, or cubed sizzling everyday chicken, sautéed shrimp, or cubed skirt steak, and tortilla strips would take it over the top!
*In our experience, the best way to cube the jicama is to peel it with a paring knife or a nice vegetable peeler and cut into ½ inch rounds. Then, using a sharp knife, cut into ½ inch strips and then into ½ inch cubes.
Nutrition
- Serving Size: 1 large bowl
- Calories: 493
- Sugar: 7.5 g
- Sodium: 493.8 mg
- Fat: 38.8 g
- Carbohydrates: 35.1 g
- Protein: 8.8 g
- Cholesterol: 18.9 mg