mecca azteca salad


  • 1 cup chopped tomato
  • 1 cup peeled and chopped cucumbers
  • 1 cup chopped jicama
  • 1 cup chopped avocado
  • 1/2 cup chopped red onion
  • 2 Tbsp lemon juice
  • 1/2 tsp sea salt
  • 2 cups mixed salad greens
  • 4 cups cooked quinoa
  • 1 cup Mango Lime Vinaigrette


  • 1/2 cup fresh cilantro leaves
  • 4 Tbsp roasted pumpkin seeds
  • 4 Tbsp currants, raisins, or chopped dates
  • 4 slices fresh mango
  • 1 tsp chipotle powder or cayenne pepper (optional)

Mango Lime Vinaigrette

  • 1 cup chopped fresh or frozen mango
  • 1/2 cup sunflower oil
  • 1/4 cup maple syrup
  • 1/4 cup lime juice
  • 1 Tbsp rice vinegar
  • 1.5 tsp sea salt
  • 1.5 tsp grated fresh ginger

To make Mango Lime Vinaigrette, place all ingredients in a blender and puree. In a bowl, combine tomato, cucumber, jicama, avocado, and red onion. Toss with lemon juice and sea salt. Divide salad greens on four plates or bowls. Top each with 1 cup of cooked quinoa. On each serving, drizzle quinoa with about 2 tablespoons of the Mango Lime Vinaigrette. On each serving, place one quarter of the tomato mixture on top of the tomato mixture on each serving. Garnish each serving with cilantro leaves, pumpkin seeds, currants, fresh mango slice, and chipotle powder.

Source: The Native Foods Cookbook


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